Taiwanese Oyster Mee Sua Recipe - 台湾蚵仔面线

oysters

🥗Healthier: mushrooms

💰Cheaper: canned clams

Mushrooms provide umami flavor, while canned clams are more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces meat intake, while water with seasoning is cost-effective.

rice vermicelli

🥗Healthier: whole grain noodles

💰Cheaper: regular pasta

Whole grain noodles add fiber, while regular pasta is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat, while canola is budget-friendly.

Prepare the stock by combining 1.5 L water, 1.5 L chicken stock, dried cuttlefish, sliced ginger, garlic, dried shaved bonito, ground white peppercorn coriander mixture, and rice wine in a pot.

Bring the stock to a boil and let it simmer to develop the flavors.

In a separate bowl, mix 4 tbsp cornstarch with ½ cup water to create a slurry.

Add the sweet potato starch to the stock and stir until well combined.

Add the fresh or frozen oyster meat and cook until just opaque.

Stir in the mee sua and cook until heated through, about 2-3 minutes.

Adjust the consistency of the soup with the cornstarch slurry as needed.

Season the dish with dark soy sauce and garnish with fresh coriander and fried shallots before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens