RECIPE: Oyster Noodles

RECIPE: Oyster Noodles
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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.

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2) Drain and cut into 6-inch pieces.

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3) Heat pan on high, add oil and fry garlic until fragrant. Set aside.

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4) Break out the oysters.


3 x 8oz <> 20 oz but no big deal

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5) Drain and clean oysters.

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6) Cut into one-inch pieces.

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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.

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Blanch in batches so you're not trying to fetch the odd oyster from the bottom of the pot

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10) Reduce heat to medium.

11) Add noodles to the broth.

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12) Add bamboo shoots, stir together and heat for 5 minutes.

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13) Add seasoning A.

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14) Add the thickening agent.

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15) Bring to a boil then turn off the heat.

16) Fold in oysters.

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17) Add seasoning B.

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18) Add fried garlic.

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19) Scoop into a bowl and garnish with cilantro.

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Enjoy the steaming bowl of goodness!

This article was originally published on as "Oyster Noodles."

Editor: Olivia Yang