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Taiwanese Oyster Mian Xian Recipe

Servings 4

Ingredients

  • 10 oz oysters about 1/2 cup

Stock

  • 1 dried cuttlefish
  • 2 tbsp sliced ginger
  • 10 cloves garlic
  • 1/2 cup shaved bonito
  • 1/2 tbsp white peppercorn
  • 1 tbsp soy sauce
  • 1 tbsp rice wine
  • 4 cups water
  • 4 cups chicken stock
  • 4 oz mee sua noodles
  • 2 tbsp sweet potato starch
  • 1 tbsp dark soy sauce
  • 1/2 cup fried shallots
  • 4 tbsp cornstach mixed with 1/2 cup water
  • fresh cilantro
  • black vinegar

Instructions

  1. Grab your dried squid and reconstitute in water for 20 minutes

  2. Next up you're going to make the stock. Add the water, chicken stock, reconstituted cuttlefish, ginger, and garlic

  3. Cover the pot and then bring the stock to make a boil. Next bring the heat down to low and simmer for 30 minutes. Remove from heat.

  4. Drain stock through a cheesecloth

  5. Was and drain your oysters, add sweet potato starch to coat.

  6. Turn on the heat again to medium and add shaved bonito and white peppercorn

  7. Add mee sua to soup and cook until softened to desired consistency.

  8. Turn heat on high. Add oysters and cook for 60 seconds.

  9. Serve immediately with black vinegar and parsely as garnish