No one in HK doesn't know what "出前一丁"(instant noodles) is. My family used to stock them in the kitchen drawer, but with one very special phenomenon. On the side of all the neatly placed packets of noodles, many tiny packets of "味精" (taste enhancer soup powder) were also arrayed in such neat manner.
Probably, it was our "house rule" of eating instant noodles. We never use its inclusive soup powder.
Dad loved to eat the waxy noodles with the leftover double boiled Chinese soup. In one occasion, I saw him eating the noodles with "西洋菜湯" (watercress double boiled soup) where "strings" of watercress got intertwined with the noodles and dad just slurped everything into his mouth.
My instant thought was, "YUCK!". Murky green soup + slimy, slippery, waxy noodles...... just the thought of it wasn't very appetite stimulating.
Yet, same as my dad, Hong Kong people has the tendency to "drop off" this MSG packet and transform this instant noodle to become Hong Kong snack-style daipaidong soul food.
One good example would be, "葱油叉燒撈丁" BBQ Pork with Spring Onion "Oil" on instant noodles.
This C9 loves an extra fried egg on top plus a hefty load of spring onion oil. Mind you, you don't fry the spring onion to bring out the flavors. You simply pour hot oil over the ginger and spring onions, add a pinch of salt, some oyster sauce, sugar and soya sauce then coat this "sauce" with the waxy instant noodles.
Where can you find this noodle? Go to a local Hong Kong style cafe "茶餐廳" or daipaidong, that's the starting point.
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