Taiwanese Oyster Mee Sua

Mains
Noodles
Seafood
Sides/Snacks

Easy Level:

Cook Time:

Servings:

8

The Taiwanese came up with the idea of adding oysters and braised pig intestines to this simple dish which made it wildly popular.
Mee-sua is made of wheat flour. During the cooking process, starch is released into the soup which acts as a thickening agent. Our version of the stock is made with bonito flakes, dried cuttle fish and chicken stock, which makes it so tasty!
The smooth texture, coupled with juicy oysters is so simple yet irresistible. Best way to enjoy this dish is to send it slurping into your mouth! For those who love vinegar, this goes really well with black vinegar!

Ingredients

Adjust Servings
US / Metric
0.00
g
g
oyster meat fresh / frozen
0.00
g
g
oyster meat fresh / frozen
0.00
cup
cup
fried shallots
0.00
cup
cup
fried shallots
0.00
tbsp
tbsp
sweet potato starch
0.00
tbsp
tbsp
sweet potato starch
0.00
g
g
mee sua (chinese wheat flour noodle)
0.00
g
g
mee sua (chinese wheat flour noodle)
0.00
tsp
tsp
dark soy sauce
0.00
tsp
tsp
dark soy sauce
0.00
tbsp
tbsp
cornstarch mix with ½ cup water (adjust to desired consistency)
0.00
tbsp
tbsp
cornstarch mix with ½ cup water (adjust to desired consistency)
Fresh coriander
Fresh coriander
Black vinegar
Black vinegar

Stock

0.00
dried cuttlefish
0.00
dried cuttlefish
0.00
L
L
water
0.00
L
L
water
0.00
L
L
chicken stock
0.00
L
L
chicken stock
0.00
g
g
sliced ginger
0.00
g
g
sliced ginger
0.00
cloves
cloves
garlic skin on
0.00
cloves
cloves
garlic skin on
0.00
g
g
dried shaved bonito
0.00
g
g
dried shaved bonito
0.00
tbsp
tbsp
ground white peppercorn coriander mixture
0.00
tbsp
tbsp
ground white peppercorn coriander mixture
0.00
tbsp
tbsp
rice wine
0.00
tbsp
tbsp
rice wine
0.00
tbsp
tbsp
light soy sauce
0.00
tbsp
tbsp
light soy sauce

Steps

1

Soak 1 dried cuttlefish in hot water for 15 mins
Soak 1 dried cuttlefish in hot water for 15 mins
Mark as completed

2

Add to pot 1.5 L water, 1.5 L chicken stock, soaked cuttlefish, 20g sliced ginger and 8 cloves garlic skin on
Add to pot 1.5 L water, 1.5 L chicken stock, soaked cuttlefish, 20g sliced ginger and 8 cloves garlic skin on
Mark as completed

3

Let it simmer for 30 minutes, turn heat off
Let it simmer for 30 minutes, turn heat off
Mark as completed

4

Turn heat back on, add 1 tbsp rice wine and 1 tbsp light soy sauce
Turn heat back on, add 1 tbsp rice wine and 1 tbsp light soy sauce
Mark as completed

5

Wash and drain 300g oyster meat, add 2 tbsp sweet potato starch and coat oysters
Wash and drain 300g oyster meat, add 2 tbsp sweet potato starch and coat oysters
Mark as completed

6

Blanch oysters for 15-30 seconds depending on size, strain and pop in cold water
Blanch oysters for 15-30 seconds depending on size, strain and pop in cold water
Mark as completed

7

Once the oysters cool down and stop cooking, drain and set aside
Once the oysters cool down and stop cooking, drain and set aside
Mark as completed

8

Add 50g dried shaved bonito and 1 tbsp ground white peppercorn coriander mixture
Add 50g dried shaved bonito and 1 tbsp ground white peppercorn coriander mixture
Mark as completed

9

Let it sit for 5 minutes, drain stock through a cheesecloth
Let it sit for 5 minutes, drain stock through a cheesecloth
Mark as completed

10

Add to soup stock ⅓ cup fried shallots and 1 tsp dark soy sauce
Add to soup stock ⅓ cup fried shallots and 1 tsp dark soy sauce
Mark as completed

11

Add 130g mee sua to soup stock, cook until softened
Add 130g mee sua to soup stock, cook until softened
Mark as completed

12

Thicken soup with corn starch solution (4 tbsp cornstarch mix with ½ cup water), adjust amount to desired consistency.
Thicken soup with corn starch solution (4 tbsp cornstarch mix with ½ cup water), adjust amount to desired consistency.
Mark as completed

13

Serve mee sua soup, with blanched oysters, black vinegar and fresh coriander
Serve mee sua soup, with blanched oysters, black vinegar and fresh coriander
Mark as completed

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