Description
A supremely luxurious soupless seafood noodle topping freshly blanched, plump oysters (O-a) massively over glass noodles (Dongfen) tossed in homemade garlic soy sauce.
Restaurants serving Garlic Oyster Tossed Glass 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
- Dongfen(Mung bean glass noodles)
- Oysters(O-a)
- Garlic
- Thick soy sauce
- Taiwan black vinegar
- Sesame oil
- Cilantro
Instructions
- [Authentic Recipe]
- Briefly blanch small fresh oysters (O-a) for dozens of secs in hot water with scallions, ginger, a little wine; drain before meat shrinks.
- Boil Dongfen, drain hot water firmly.
- [Special Sauce] Put Jiangyou Gao (thick soy), grated raw garlic (massive), Taiwan black vinegar, sesame oil, a little sugar at bowl bottom.
- Put hot Dongfen in bowl, coat firmly with sauce.
- Mountain-heap boiled oysters, scatter scallions and cilantro to finish.
Learn more Spice, substitutes, tips
Key spices
Intense raw garlic stimulation and oyster ocean aroma
Substitutes at Japanese supermarkets
Boiled squid or shrimp (supreme with other seafood too)
Pairing
Cold Taiwan Beer、White wine
Trivia
[For Adults] Taiwan night market's famous 'O-a-jian (Oyster Omelet)' is a high-calorie starch/oil mass, but 'Tang O-a (boiled oysters)' drastically cuts calories, supplying only zinc and taurine. Low-carb glass noodles and junk garlic sauce combine into the ultimate diet seafood noodle matching alcohol perfectly.
Eating tips & etiquette
[Unique Eating] Add a little 'boiling liquid' infused with oyster umami to the sauce, letting glass noodles absorb ocean minerals to the last drop, shoveling it down!
Allergen
Seafood (Oysters), Soy, Wheat (from soy sauce), Sesame