Notes from Hon Fat ／ 02
Shrimp roe ginger-scallion noodles: a serving guide
A practical guide to preparing shrimp roe ginger-scallion noodles with spring onion, dried-flounder broth and red vinegar to your taste.
01
Let the spring onion meet the warm broth first
Shrimp roe ginger-scallion noodles are one of the tossed noodle choices on the menu. The noodles, spring onion and broth arrive separately, so you can prepare each part first and then adjust the bowl to your own taste.
Place the shredded spring onion in the broth for a moment, until it has just softened. The aim is not to cook it through, but to let it take on the warmth and flavour of the broth while keeping its fresh aroma.
02
Begin with a small amount of red vinegar and broth
Add a ring of red vinegar to the noodles, followed by about half a spoonful of dried-flounder broth, then toss gently. Start with a small amount: use less broth for a drier bowl, or add a little more after tasting if you prefer a smoother finish.
There is no need to add everything at once. Tasting as you go makes it easier to find the balance you enjoy between the shrimp roe, ginger, spring onion and noodles.
03
Taste first, then adjust
If this is your first time having this dish, try a small bite after tossing before deciding whether to add more broth or vinegar. That leaves room for the ingredients to come together gradually.
The menu's serving note is a starting point rather than a fixed rule. Branch availability may change with daily arrangements, so please refer to the in-store menu when you visit.