Quick & Easy Taiwanese Oyster Mee Sua Recipe 台湾蚵仔面线 Orh Ah Misua • Chinese Noodle Recipe

oysters

🥗Healthier: mushrooms

💰Cheaper: canned clams

Mushrooms provide umami flavor while being more accessible.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + seasoning

Vegetable broth offers a lighter option.

sesame oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is a healthier fat alternative.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a natural thickener with similar properties.

Heat a pan and add 1/4 cup of oil over medium-low heat.

Slice 6 pieces of shallots and fry them in the oil until browned and crispy, about 10-30 seconds.

Remove the crispy shallots from the oil and set aside.

Prepare 300 grams of oysters by washing them gently and coating them in potato starch or corn flour.

Boil water in a pot and add the oysters one by one, cooking for about 3 minutes.

Prepare a broth by adding 1.5 liters of water and 50 grams of dried fish to a pan and boiling for 20 minutes.

Add 35 grams of bonito flakes to the broth, boil, then let sit for 5 minutes before straining out the flakes.

Add 2 tablespoons of light soy sauce to the strained broth for color.

Once the broth is boiling, add 150 grams of flat vermicelli and the fried shallots.

Season the broth with 1.5 teaspoons of salt and 1 teaspoon of sugar, adjusting to taste.

Add 100 grams of pig intestine and the oysters to the broth.

Thicken the broth with a cornstarch slurry to achieve desired consistency and add 1 tablespoon of dark soy sauce for color.

Serve the dish with chili oil, black vinegar, and chopped cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens