The Hong Kong style noodle in this entree is a very thin air dried egg noodle that is a stable to the region, including what was formerly known as Canton. It is somewhat crunchier than other types of noodle. The early chinese arrivals to America were mostly from the region, which is why this noodle is often associated with Wonton soup.
The Hong Kong style noodles are very thin air dried wheat noodles that have a firmer texture. The fineness of this noodle brings out the character of the light shrimp wonton soup taste. The package contains two separated noodle portions and seasoning packets. Read the rest of this page »
The Hong Kong style noodles in this entree are very thin air dried egg noodles that have a somewhat crunchier texture and work well with this lobster flavored soup sauce. The fineness of this noodle lets out the character of the sauce . While the taste is good, it is not much of a lobster flavor. Read the rest of this page »