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

Cheat meal lunch ~ delicious piping hot one dish meal is ready to serve on the table in less than 30 minutes.

Author Ann Low

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Course One Dish Meal

Cuisine Chinese

Ingredients

 

MetricUS Customary

• 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

May use corn starch if you don't have sweet potato starch at home

Keyword oyster mee sua

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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：

1. 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。
2. 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。
3. 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）。
4. 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）。
5. 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。