Description
Limit-broken fresh squid (Huazhi) in Southern Taiwan's 'Chao Da Mian (fried thick noodles)'. Intense garlic and Taiwan black vinegar acidity coat the thick noodles gooey.
Restaurants serving Massive Squid Fried Thick Noodles
Researching
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
- Squid (Huazhi
- massive)
- Ultra-thick noodles(Da Mian)
- Taiwan black vinegar
- Garlic
- Potato starch
Instructions
- [Authentic Recipe]
- Prepare massive thick squid (Huazhi), cut bite-sized.
- Heat oil in wok, fragrantly sauté massive minced garlic, scallions, chili.
- Toss in squid on high, add soy, sugar, umami broth.
- Toss in udon-like 'ultra-thick yellow noodles (Da Mian)' to absorb soup.
- Swirl several tbsp of Taiwan black vinegar (Wu Cu), thicken strongly with starch, plop onto a plate.
Learn more Spice, substitutes, tips
Key spices
Intense garlic aroma and fruity black vinegar acidity
Substitutes at Japanese supermarkets
Pork and liver (Massive Pork Chao Da Mian version)
Pairing
Cold Taiwan Beer、Fried foods
Trivia
[Hardcore] 'Da Mian' is far thicker than regular oil noodles, chewy like udon. Tangled with gooey black vinegar garlic gravy and bouncy giant squid, filling the mouth with umami violence as the king of Tainan B-grade gourmet.
Eating tips & etiquette
[Unique Eating] Knead homemade 'super-spicy chili paste' into noodles, slurping while choking on the trinity of squid sweetness, black vinegar acidity, and extreme heat!
Allergen
Seafood (Squid), Wheat, Soy