Taiwanese Deep-fried Egg Noodles (Yi Mian)
スープを吸って旨味が倍増！卵の風味が香る、台南生まれのサクサク揚げ麺
Description
Noodles kneaded with 'massive duck eggs', deep-fried crispy. Said to be the root of Chicken Ramen, an ingredient where savoriness and texture are life.
Classification: For Everyone,Dried Noodles,Tainan-born Curly Fried Noodles
Shops selling Taiwanese Deep-fried Egg Noodles (Yi Mian)
Researching
We are researching shops that sell this item.
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
- Duck egg(or Chicken egg)
- Frying oil
Instructions
- [Prep/Usage]
- [Guo Shao Yi Mian (Pot-boiled Noodles)] A huge staple in southern Taiwan cafes/breakfast shops. Boil seafood soup in a small pot, add shrimp, clams, cabbage. Break this 'dried Yi Mian' in, simmer briefly for ~
- min.
- Eating it al dente—where the noodles absorb soup and soften slightly but retain a crispy core—is supreme.
- [Shan Yu Yi Mian] Dump Tainan's famous stir-fried swamp eel (sweet/sour thick gravy) over boiled (or raw) Yi Mian, eating while coating with sauce.
Learn more Substitutes, pairings, tips
Key spices
Savory fried oil aroma and duck egg richness
Substitutes at Japanese supermarkets
Chicken Ramen noodles or HK egg noodles (E-fu noodles)
Pairing
Guo Shao Yi Mian, Shan Yu Yi Mian (Swamp eel noodles)
Trivia
[For Everyone] Originated in Yanshui, Tainan. The name 'Yi' supposedly comes from grunting 'Yiii!' when exerting force to knead the dough. Frying allows long-term preservation and turns it into a magic noodle absorbing soup like a sponge. Essential when discussing Taiwan's B-grade gourmet.
Eating tips & etiquette
[Unique Eating] Without simmering, pour piping hot 'Rouzao (minced pork sauce)' over it, breaking the crispy noodles to eat like a snack in 'Gan Ban (soupless)' style!
Allergen
Wheat, Egg