Shrimp roe noodles (In additional praise of MSG)

Shrimp roe noodles (or scallop noodles) are primarily responsible for my lapsed acknowledgement of instant noodles.

Let’s be frank, these two forms of food wouldn’t exist in the first place without that wonderful ingredient known as MSG. The latter is much derided and misunderstood; we all scarper at the mere mention of it. Look Sybil, this maligned umami salt is found in your flavoured crisps, suasages, processed pies, cuppa soups, biscuits, chicken tikka , etc. It’s basically there and everywhere to do with food that’s been made elsewhere other than from your own kitchen so please don’t take it out Chinese cuisine alone! I’ve always stood by the fact that salt is worse for you than MSG; notice how Rick Stein and his unstinted devotion to the amount of salt used in his cooking demonstrations!

Shrimp roe noodles are simple to cook and universally delicious. It takes 2-3 minutes to cook the noodles in simmering water. The purists would avoid adorning the noodle with anything except oil (no olive oil please! Nothing but groundnut, sesame or chilli will do), premium soy sauce like this and some chopped spring onions.

Noodles and MSG; happy together.