Description
A Taiwanese-style thick seafood fried noodle dish where thick cuttlefish (Huazhi) is stir-fried with plenty of vegetables, tightened with black vinegar acidity and a hint of chili.
Restaurants serving Stir-fried Cuttlefish Noodles
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We are researching restaurants that serve this dish.
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
- Thick Chinese noodles(You Mian)
- Thick cuttlefish(Huazhi)
- Black vinegar
- Cabbage
- Garlic
Instructions
- [Authentic Recipe]
- Peel fresh cuttlefish (thick Huazhi like kisslip cuttlefish), score the surface in a fine crisscross pattern (pinecone cut), and cut into bite-sized pieces.
- Heat oil in a wok, sauté garlic, ginger, chilies, and scallions for aroma.
- Toss in cuttlefish, stir-fry rapidly on high until the pinecone cuts open and curl up, then remove (strictly avoid overcooking).
- In the same wok, sauté cabbage, carrots, and wood ear mushrooms, pour a ladle of chicken broth.
- Add soy sauce, sugar, and plenty of 'black vinegar (Wu Cu: sweet Taiwanese black vinegar)' to make a sweet-and-sour soup.
- Return boiled thick Chinese noodles (You Mian) and cuttlefish to the wok, thicken slightly with potato starch slurry to coat the noodles with seafood umami and tartness.
Learn more Spice, substitutes, tips
Key spices
Fruity acidity of black vinegar
Substitutes at Japanese supermarkets
Frozen scored squid, Udon
Pairing
Cold Jasmine Tea
Trivia
[For Everyone] Features plump cuttlefish bounce and refreshing black vinegar. An oasis menu drawing massive support from women and seafood lovers when stomachs tire of heavy meat or Shacha fried noodles.
Eating tips & etiquette
[Unique Eating] Because the black vinegar acidity stimulates the appetite, drip a little chili oil halfway through to change it to a 'Suanla (Hot and Sour)' style while slurping!
Allergen
Wheat, Squid, Soy