Taiwanese Vermicelli (Mianxian)
とろみスープと相性抜群！塩気とコシが特徴の台湾極細麺
Description
Traditional Taiwanese noodles made from flour and salt, stretched thin and dried. Similar to Japanese Somen, but highly resilient and doesn't break easily even when simmered.
Classification: For Everyone,Dried Noodles,Taiwanese Ultra-thin Somen
Shops selling Taiwanese Vermicelli (Mianxian)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Wheat flour
- Salt
- Water
Instructions
- [Prep/Usage]
- [Red Mianxian] Steamed at high temp turning reddish-brown. Exclusively for simmering in 'thick soups (Geng)' like offal or oyster Mianxian.
- [White Mianxian] Unsteamed white noodles. Briefly boiled for 1-
- mins, typically tossed with black sesame oil for 'Ma You Mianxian' or put in pork trotter soup.
- Since the noodles themselves are very salty, boiling in plenty of water and keeping the soup's salt low is the trick to deliciousness.
Learn more Substitutes, pairings, tips
Key spices
Rustic wheat aroma and strong saltiness
Substitutes at Japanese supermarkets
Japanese Somen (caution: turns mushy if simmered)
Pairing
Da Chang Mianxian, Ma You Mianxian, Pork Trotter Mianxian
Trivia
[For Everyone] Deeply rooted in Taiwanese life. Eaten with pork trotters (Zhu Jiao Mianxian) on birthdays or to ward off bad luck, symbolizing 'a long, thin life'. Two types (red and white) are sold in supers with entirely different uses, making it a profound ingredient requiring care when buying.
Eating tips & etiquette
[Unique Eating] Mix freshly boiled White Mianxian with black sesame oil, Taiwan's sweet Jiangyou Gao, and freshly grated garlic, slurping it as 'soupless tossed noodles'!
Allergen
Wheat