RECIPE: Oyster Noodles
What you need to know
Oyster Noodles is a great dish for anyone seeking something hot and gooey.
By Lawrence Lin
Ingredients for the noodles
- 20 ounces raw oysters
- 10 ounces red/whole wheat somen
- 2 tablespoons cornstarch
- 14 ounces bamboo shoots
- 6 cloves of garlic
- 8 cups of chicken broth
- 2 tablespoons of vegetable oil
Ingredients for thickening agent
- 3 tablespoons of potato flour
- 3 tablespoons of water
Ingredients for seasoning A
- 2 tablespoons soy sauce
- 2 teaspoons salt
- 1 teaspoon white pepper
- 1 tablespoon fried onion flakes (can be made by frying dehydrated onion flakes with equal parts oil)
Ingredients for seasoning B
- 3 tablespoons black vinegar
- 2 tablespoons cilantro
Equipment and other things
- Large pot
- Small pan
- Strainer spoon/skimmer
- Various bowls and cups for temporary storage
0) Prepare seasonings A, B and the thickening agent by combining their respective ingredients. Set aside.
1) Soak noodles in cold water for 10 minutes.
2) Drain and cut into 6-inch pieces.
3) Heat pan on high, add oil and fry garlic until fragrant. Set aside.
4) Break out the oysters.
3 x 8oz <> 20 oz but no big deal
Photo Credit: Taiwaneseculture.org5) Drain and clean oysters.
6) Cut into one-inch pieces.
7) Mix oysters with cornstarch and set aside.
8) Add broth to a large pot and bring to a boil.
9) Blanch oysters for 1-2 minutes and set aside.
Blanch in batches so you're not trying to fetch the odd oyster from the bottom of the pot
10) Reduce heat to medium.
11) Add noodles to the broth.
12) Add bamboo shoots, stir together and heat for 5 minutes.
13) Add seasoning A.
14) Add the thickening agent.
15) Bring to a boil then turn off the heat.
16) Fold in oysters.
17) Add seasoning B.
18) Add fried garlic.
19) Scoop into a bowl and garnish with cilantro.
Enjoy the steaming bowl of goodness!
This article was originally published on Taiwaneseculture.org as "Oyster Noodles."
Editor: Olivia Yang