Stir-fried Eel Noodles
Fry on high heat! Crispy texture of rice eel and sweet and sour noodles unique to Tainan
Description
A historic Tainan gourmet where chunked 'Swamp Eel' (Shanyu) is stir-fried rapidly on high heat in an intensely sweet and sour thick sauce of black vinegar and sugar, poured over fried egg noodles (Yimian).
Restaurants serving Stir-fried Eel Noodles
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Swamp eel(Shanyu)
- Yimian(Fried egg noodles)
- Black vinegar
- Sugar
- Onion
- Garlic
Instructions
- [Authentic Recipe]
- Debone fresh 'Swamp Eel' (Shanyu: freshness is vital to eliminate mud smell) and cut into bite-sized chunks.
- Heat generous oil in a wok, fragrantly sauté garlic, ginger, onions, and chilies.
- Toss in the eel, tossing rapidly on high heat for just dozens of seconds until the meat curls and achieves its unique 'crispy (Cuicui)' texture (overcooking toughens it, requiring expert skill).
- Add Taiwanese black vinegar (Wu Cu), massive sugar (Tainan cuisine is very sweet), soy sauce, and wine. Bring to a boil and thicken heavily with potato starch.
- Plate pre-boiled 'Yimian' (deep-fried curly egg noodles), and dump the piping hot, sweet-and-sour eel thick sauce over them.
Learn more Spice, substitutes, tips
Key spices
Intense acidity of black vinegar and sweetness
Substitutes at Japanese supermarkets
Japanese unagi (shirayaki) or conger eel (texture is completely different)
Pairing
Cold Taiwan Beer
Trivia
[Hardcore] An unmissable local gourmet when visiting Tainan. An artisan skill where speed is life, said to be 'stir-fried in 27 seconds'. You'll be surprised by the crispy texture, the complete opposite of fluffy Japanese eel.
Eating tips & etiquette
[Unique Eating] Before the fried noodles absorb the thick sauce and get soggy, hurry to taste the contrast between the eel's 'crispiness' and the noodles' 'crunchiness'!
Allergen
Wheat, Egg, Seafood (Eel), Soy