Oyster Mianxian
The taste of oysters explodes! Premium Seafood Noodles with Sea Milk and Mixed Soup
Description
A pure seafood mianxian focusing on fresh oysters without pork intestines, allowing you to simply savor the umami of seafood and bonito broth.
Restaurants serving Oyster Mianxian
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Red Mianxian
- Oysters
- Bonito broth
- Sweet potato flour
- Black vinegar
Instructions
- [Authentic Recipe]
- Combine bonito broth, pork bone broth, and dried shrimp for a rich base, add rinsed red mianxian, and simmer on low.
- Season with soy sauce, fried shallots, and sugar, and thicken heavily with potato starch slurry (so the broth completely coats the noodles).
- Wash fresh small oysters in salt water, and coat thinly with sweet potato flour to seal in umami.
- Blanch oysters in boiling water for
- seconds, then plunge into ice water to make them plump.
- Plate the noodles, mound the oysters on top, and scatter black vinegar, grated garlic, and cilantro.
Learn more Spice, substitutes, tips
Key spices
Garlic and Black vinegar
Substitutes at Japanese supermarkets
Japanese Somen, Frozen oysters
Pairing
Cold Taiwan Tea
Trivia
[For Everyone] The top choice for those who dislike the smell of offal or women who love seafood. Coating oysters with flour before boiling prevents shrinking and creates an exquisitely smooth texture.
Eating tips & etiquette
[Unique Eating] Add 'homemade chili sauce' from the table halfway through to tighten the oyster's sweetness and bonito umami with a spicy kick!
Allergen
Wheat, Soy, Oysters