Yellow noodles in a rich, orange, peanutty broth of shacha sauce, topped with your choice of seafood, offal and tofu.
What makes it shacha noodles
A broth of pork or seafood stock with plenty of shacha sauce and often peanut.
Yellow wheat noodles, blanched and dropped in.
Toppings chosen at the counter: prawns, squid, pork liver, intestine, tofu puffs.
Where it comes from
Shacha sauce — dried fish and shrimp, garlic, shallot and chilli in oil — is a Minnan and Teochew seasoning, often said to have come back with emigrants from the satay sauces of the Malay world. In Xiamen it became a noodle soup, sold from shops where you pick the toppings from a counter.