chinese shrimp roe noodle (蝦子麵) with XO sauce

Egg noodles sold in Wanchai, Hong Kong

All of you would be familiar to Italian pasta, Asian rice vermicelli noodles, Japanese ramen, udon, buckwheat noodles, Chinese Ho Fan, Instant noodles, etc. I would like to share the egg noodles which I used to eat a lot when I was little but somehow it is kind of being neglected because there are so many choices of noodles I have been exposed to and these egg noodles are kind of giving a feeling of old fashion.

These dry noodles can be kept in an airtight container for up to 1 year. You can choose plain egg noodles, spinach flavor, shrimp roe flavor, etc. You can also choose thin noodles or thick noodles. My favorite one is shrimp roe flavor. Don’t be scared by the term shrimp roe, it does not taste fishy.

This recipe is quick and easy to prepare, a perfect alternative to instant noodles, and tasty of course. A quick fix for a simple lunch. 

Shrimp Roe egg Noodle with XO sauce

The thick chinese egg noodles look like Italian tagliatelle, don’t they?


  • 2 dried egg noodle of your choice ( above picture is shrimp roe noodle)
  • 1 tbsp XO sauce
  • 1 tsp prepared garlic oil (see Step 1)
  • 1 tsp Oyster sauce (optional)


  1. You can prepare the Cooked garlic oil in advance, cool down and save for future use. This saves time from preparing each time. To make, you cut 1 few cloves of garlic into slices. Heat 1/2 cup of cooking oil in a saucepan and then add the garlic pieces in, let the garlic fry for a few minutes or until golden brown. Turn off the heat, transfer the oil into a small bottle and discard the garlic pieces. The oil is ready to use, if not, let it cool down and store at room temperature for future use.
  2. Using a large saucepan, fill up to 3 quarters with water and bring to boil. Add the egg noodles into boiling water and cook for a few minutes until softened, unwind the noodles while cooking using chopsticks or fork.
  3. When the noodles are cooked, drained and put the noodle into a plate or large noodle bowl. Add the garlic oil, XO sauce and oyster sauce as desired. Mix throughly and serve immediately.



XO Sauce

XO sauce is created in the 80’s in Hong Kong. It is a spicy seafood sauce namely made of dried scallops, shrimps, Chinese preserved Jinhua Ham, garlic, chili and oil. You can make this sauce at home but for convenience, it is available in retail food stores. A lot of restaurants will make this themselves and create as their own product and sold as gifts or souvenir items. There are many ways to serve XO sauce, either serves as a condiment or uses in stir-fried dishes such as broccoli and fresh scallops or asparagus and fresh scallops or chicken.


11 thoughts on “chinese shrimp roe noodle (蝦子麵) with XO sauce

  1. Hi Lisa, I got this bowl from Hong Kong, it’s an imitation of those bowls used in old days. I brought them to Switzerland for reminding my days in HK : )

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