Oyster Mee Sua 蚵仔面線
One of the famous popular street food snacks in Taiwan is Oyster Mee Sua ( Orh Ah Mee Sua 蚵仔面线) which is also one of my favourites. Besides fried chicken cutlet and smelly tofu and this is a must to eat whenever I’m in Taiwan. It is a bowl of mee sua (wheat vermicelli) cooked in gooey yet smooth thickened soup and serve with juicy, plump oysters, pork intestine and I love their added homemade chilli sauce.
As I’m craving for a bowl of this savoury and sour (with more black vinegar) Oyster Mee Sua, I cooked a cheat meal for yesterday’s lunch with store bought chicken broth and frozen oyster meat. Other ingredients are readily available on my pantry and in less than 30 minutes a bowl of delicious piping hot one dish meal Oyster Mee Sua is ready to serve on the table.

Oyster Mee Sua
Ingredients
- 90 g mee sua (wheat vermicelli) - 3 small bundles
- 700 ml chicken broth - Swanon brand
- 300 ml water
- 1/2 tbsp Hua Tiao Chiew - Chinese cooking wine
- 3/4 tbsp sweet potato starch+1.5 tbsp water - mix well the solution
- 300 g frozen oyster meat
- 1 tbsp sweet potato starch - for coating
- fried shallot
- coriander leaves
- black vinegar - to taste
- dash of pepper
Instructions
- Thaw the whole bag of frozen oyster meat in a bowl of water for about 5 minutes to soften. Then remove oyster meat from the bag and rinse a few times and drain well. Then coat oyster meat with potato starch.
- Blanch the coated oyster meat in boiling water for a few seconds, strain and soak in cold water for oyster meat to cool down, about 1 minutes. Then drain well and set aside.
- In a pot bring the chicken broth and water to boil. Add cooking wine, stir well (may add salt to taste at this stage - I didn't add).
- Drop in the mee sua and cook for a few minutes until softened. Snip the mee sua roughly with a pair of scissors to shorten the strand and slowly drizzle in the potato starch solution to thicken the soup to your desired consistency.
- Serve mee sua immediately with cooked oyster meat on top, few drops of black vinegar and garnish with fried shallot and coriander leaves with a dash of pepper.
Notes
蚵仔面線
太久没出门了!很想念台湾的蚝仔面线。就在家里煮了懒人版的蚝仔面线,不到三十分钟就搞定!
材料:
- 90克 面线 (3小束)
- 700毫升 鸡汤
- 300毫升 水
- 1/2汤匙 花调酒
- 3/4汤匙 翻薯粉+1.5汤匙水 (混合均匀)
- 300克 冷冻生蚝
- 1汤匙 翻薯粉(要来裹上生蚝的)或生粉
- 炸红葱头,适量
- 芫荽,适量
- 黑醋(镇江醋),适量
- 胡椒粉,适量
做法:
- 将整包冷冻生蚝放入一盆水里解冻约5分钟,然后取出生蚝冲洗几次,沥干水分。然后裹上 翻薯粉。
- 把裹好的生蚝丢人一锅热滚水里,汆烫几秒钟,然后捞起放入冷水中冷却蚵仔约1分钟,再捞起沥干水分,备用。
- 再另一个锅里,煮开鸡汤和水煮。加入花调酒搅匀(试一下味道,不够咸的话可以加一点盐–我没放)。
- 放入面线煮(约几分钟)至软,用剪刀把面线稍微剪短,然后倒入蕃薯粉水勾芡(慢慢的边搅边下,以免不小心勾的太浓稠)。
- 盛起面线到碗中,上面铺上蚵仔,黑醋(适量),炸红葱头,芫荽和适量的胡椒粉即可享用。
- **没有番薯粉(地瓜粉)也可以用生粉代替。
I’m hungry, can invite me over for lunch!
I tried the recipe today! The taste is super good..yum..yum…before I can take picture, everything was snap up by my king & princes 😂
Thank you Chris for trying this recipe. So happy to hear that your family enjoyed this mee sua 😀
delicious
One of my favourites! Yours looks so flavourful and tasty, Ann.
delicious
I tried the recipe today! The taste is super good..yum..yum…before I can take picture, everything was snap up by my king & princes ?
Thank you Chris for trying this recipe. So happy to hear that your family enjoyed this mee sua 😀
I’m hungry, can invite me over for lunch!
One of my favourites! Yours looks so flavourful and tasty, Ann.