What is Shrimp roe noodles
With Place of Origin Hong Kong or Guangdong, Shrimp roe noodles are a type of Chinese noodles made with shrimp roe, which are the eggs of shrimp. These noodles are typically yellow-orange in color due to the addition of shrimp roe during the noodle-making process. Shrimp roe noodles are known for their distinctive seafood flavor and slightly chewy texture. They are commonly used in various Chinese dishes, such as soups, stir-fries, and noodle salads, adding a unique taste and visual appeal to the dish.
Ingredients of Shrimp roe noodles
The ingredients of shrimp roe noodles typically include:
- Wheat flour: This is the main ingredient used to make the noodles.
- Shrimp roe: Shrimp roe gives the noodles their distinctive color and flavor.
- Water: Water is used to form the dough and make the noodles.
- Salt: Salt is added for flavoring and to enhance the texture of the noodles.
- Alkaline salts (such as potassium carbonate or sodium carbonate): These salts help to give the noodles their characteristic chewy texture and yellow color.
Occasionally, some recipes may include additional ingredients such as egg or tapioca starch to adjust the texture or flavor of the noodles.
Health concern
Shrimp roe noodles, like other types of noodles, can pose health concerns depending on various factors such as ingredients used, portion size, and frequency of consumption. Some potential health concerns associated with shrimp roe noodles include:
High sodium content:
Among many noodles, shrimp noodles have the highest sodium content, due to contain added salt (Shrimp noodles use pickled shrimp, salt, and sodium-containing preservatives and additives to enhance flavor and sodium content),
and may also be seasoned with salty flavoring packets. Consuming high levels of sodium regularly can contribute to hypertension and other cardiovascular issues.
High carbohydrate content:
Noodles, including shrimp roe noodles, are typically high in carbohydrates, which can lead to spikes in blood sugar levels, especially for individuals with diabetes or those watching their carbohydrate intake.
Potential allergens:
Shrimp roe contains shellfish allergens, so individuals with shellfish allergies should avoid shrimp roe noodles to prevent allergic reactions.
Processing additives:
Some commercial shrimp roe noodles may contain additives or preservatives to enhance flavor, texture, or shelf life. These additives may not be suitable for everyone and could potentially cause adverse reactions in sensitive individuals.
Lack of nutritional value:
While shrimp roe noodles may provide some protein and micronutrients from the shrimp roe, they are generally low in fiber and other essential nutrients. Consuming them as a staple without balancing with a variety of other nutrient-rich foods may lead to nutritional deficiencies over time.
Shrimp roe noodles calories and nutrition value
The calorie and nutrition values of shrimp roe noodles can vary depending on the brand, recipe, and serving size. However, here is a general overview of the approximate nutritional values for a typical serving (around 85 grams) of cooked shrimp roe noodles:
- Calories: Approximately 200-250 calories
- Carbohydrates: Around 40-50 grams
- Protein: Approximately 6-8 grams
- Fat: Typically less than 2 grams
- Fiber: Usually minimal, less than 1 gram
- Sodium: Can vary widely but may range from 400-800 milligrams
Recommendations
Top brands of shrimp noodles:
- Pearl River Bridge Shrimp Noodles
- Sau Tao Shrimp Egg Noodle
- Liji Prawn Noodles
- Jook sing Brand Shrimp Noodles
- Hui Chi Hong Kong style shrimp noodles
- Law Kam Kee Bamboo Noodles
- Baiyun Shrimp Egg Noodles
- Wan Qin He Shrimp Noodles
- Sau Tao non-fried shrimp noodles
- Chen Village Shrimp Noodles