Description
Arranging Taiwanese beloved instant noodles 'Wei Lih Jahjan Mian' (sweet/spicy doubanjiang flavor) not eaten as is, but fried in a pan with cabbage and egg like yakisoba.
Restaurants serving Wei Lih Jahjan Stir-fried Instant 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
- Wei Lih Jahjan Mian(Instant noodles)
- Egg
- Cabbage
- Veg oil
- (Pork or sausages optional)
Instructions
- [Authentic Recipe]
- Briefly boil 'Wei Lih Jahjan Mian' dry noodles in water for
- min (or pour hot water) to loosen firmly, drain.
- Heat oil in pan, fry beaten egg fluffily, remove.
- In same pan, fry torn cabbage and pork (if any).
- Toss in noodles, squeeze all attached 'Wei Lih Jahjan (paste sauce)'.
- Add a little water (or boiling liquid), fry on high until sauce coats noodles/ingredients gooey-ly, return egg to finish.
Learn more Spice, substitutes, tips
Key spices
Wei Lih Jahjan's unique doubanjiang fermented aroma and junk smell
Substitutes at Japanese supermarkets
Shin Ramyun or other soupless packet noodles (works changing the sauce)
Pairing
Taiwan Beer、Cola
Trivia
[For Youth] Tong-I Noodles and Wei Lih Jahjan Mian are the twin peaks of Taiwan instant noodles, but Wei Lih's sauce is so strong that making 'Chao Paomian (fried instant noodles)' is a student staple. Said to originate from military in Kinmen Island; cheap, stomach-filling ultimate junk night snack.
Eating tips & etiquette
[Unique Eating] Top with 'melting sliced cheese' at the end, cover to melt, milding doubanjiang heat with cheese richness to shovel down!
Allergen
Wheat, Soy, Egg