The Food of Taiwan by Cathy Erway

Author:Cathy Erway
Language: eng
Format: epub
ISBN: 9780544303300
Publisher: Houghton Mifflin Harcourt
Published: 2014-12-11T16:10:48+00:00

蚵仔麵線

Makes 4 to 6 servings

Slurrp. This dish is popular curbside cuisine in southern Taiwan counties, especially coastal cities where oysters are caught nearby. Its popularity has spurred restaurants and night market stalls throughout the island, and at many shops, boiled pork intestines may be served atop the noodles in addition to oysters. The type of noodles used are thin wheat flour noodles cut short, stirred directly into the soup for added viscosity. Look for fresh (not dried) wheat noodles in an Asian grocery’s refrigerator aisle for best results.

For the soup

6 cups Basic Pork Soup Stock

½ cup packed bonito flakes (found in Asian groceries)

¼ cup vegetable or peanut oil

6 garlic cloves, minced

2 tablespoons Fried Shallots

1 tablespoon sugar

1 tablespoon light soy sauce

¼ teaspoon ground white pepper

Salt to taste

1 tablespoon cornstarch

½ cup cold water

1 pound very thin fresh wheat noodles (mi sua), cut into 3- to 4-inch pieces

16 to 24 raw oysters, about 1 lb, preshucked or shucked at home

¼ cup black rice vinegar, plus extra for serving

1 tablespoon sesame oil

For serving

1 small bunch coarsely chopped fresh cilantro, about 1 cup

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