Take 5: shrimp roe noodles

Dried shrimp roe is often used to add a little umami to Chinese dishes, including these flour-based egg noodles. lands in the soup

These are packed with so much roe that the water they are boiled in quickly becomes a shrimp-flavoured soup and roe can be found floating on top. The flavour is intense and doesn't need a rich sauce to perk it up, but, once cool, there is a fishy smell. The light brown noodles are thin and have good bite.

HK$55, 600 grams, City'super, citywide