Taiwanese Yellow Noodles (Oil Noodles)
焼きそばも涼麺もこれ！かん水の香りとコシが特徴の台湾の基本ヌードル
Description
Noodles turned yellow with lye water, boiled, and tossed in oil for preservation. The essential base for Taiwanese 'Chao Mian' (fried noodles) and 'Liangmian' (cold noodles).
Classification: For Everyone,Fresh Noodles,Yellow Backbone of Taiwan Food
Shops selling Taiwanese Yellow Noodles (Oil Noodles)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Wheat flour
- Lye water
- Oil
Instructions
- [Prep/Usage]
- [Chao Mian] Fry pork, cabbage, carrots; toss in Oil Noodles. 'Stir-fry-simmering' with a little broth and soy makes noodles chewy and delicious.
- [Liangmian] Topping cold Oil Noodles with rich sesame sauce and julienned cucumber; a Taiwan summer staple.
- [Chizai Mian] Briefly reheat in boiling water, serve in pork broth. The oil coating keeps soup hot and adds richness.
Learn more Substitutes, pairings, tips
Key spices
Nostalgic aroma unique to wheat and lye water
Substitutes at Japanese supermarkets
Japanese steamed yakisoba noodles or Nagasaki Champon noodles
Pairing
Chao Mian, Liangmian, Chizai Mian
Trivia
[For Everyone] The 'yellow noodles' indispensable to Taiwanese eatery scenery. Similar to ramen noodles but pre-boiled and oil-coated, allowing very fast cooking and a unique 'snappy' bite. A crucial ingredient for 'local flavor' found in every Shin-Okubo Chinese super.
Eating tips & etiquette
[Unique Eating] At Taiwanese breakfast shops, having these noodles fried on a griddle with black pepper sauce ('Black Pepper Teppan Noodles') along with a fried egg is a youth staple!
Allergen
Wheat