蚵仔面线 Oyster Mee Sua

蚵仔面线绝对是远近驰名的台湾小吃之一。不过要在家里复刻这一碗名气小吃，其实也不难哦！

为什么你会喜欢这道小吃？

蚵仔面线的特点在于它久煮不烂的红面线，和汤头里柴鱼的鲜美。如果你喜欢鱼翅汤，酸辣汤之类口感浓稠，带点微酸，既暖胃又开胃的汤，那你一定要尝试自己做这一碗蚵仔面线！台湾人更常搭配着猪大肠吃，但是我觉得我还是更倾向于本地售卖的版本，搭配生蚝和鸡丝~

所需要的食材

面线糊：

• 60g 红面线
• 1 tbsp 蒜酥
• 1.5tbsp 葱酥
• 1L 鸡汤/骨汤
• 500g 生蚝汤
• 2大把 柴鱼片

调味：

• 1 tbsp 蚝油
• 1 tbsp 酱油
• 1/2 tsp 黑酱油
• 1/2 tsp 盐
• 1/2 tsp 味精
• 1/4 tsp 白胡椒粉

芡水 ：

• 番薯淀粉：水 = 1：1

生蚝：

• 15-20 颗生蚝
• 1 tbsp 番薯粉

配料Toppings：

• 鸡丝
• 香菜
• 乌醋
• 蒜泥
• 辣椒酱

备料重点

蒜酥 & 葱酥——

如果你已经有常备的炸蒜酥和炸葱酥，那可以直接按照食谱的量直接加入汤里。但如果没有的话也没关系哦，就像影片里一样，先把蒜和葱用小火炒至金黄，再加汤就行！

鸡肉丝——

我用的是隔夜剩下的鸡胸，再斯成丝，但如果你的是新鲜的鸡胸也没问题，加入鸡汤之后，烧至微滚，放入你的鸡胸，先把鸡胸煮个5-8分钟，捞起，再下入面线和柴鱼就好咯~这么一想感觉也是可以用这个方法直接做鸡汤呢！

辣椒酱 ——

辣椒酱超级简单的！只需要7种食材就可以迅速做出来，而且还非常百搭呢！详细的教程看这个辣椒酱的文章吧~ 还有一个比较省事的方法就是把小米辣切碎然后直接放入面线糊里，来增加辛辣的香气哦~ 当然了，肯定没有有特制辣椒酱那么好吃啦！嘻嘻

~ 视频教程 ~

料理步骤

1. 把红面线洗一洗，再用清水浸泡至少半个小时
2. 洗干净的生蚝，保留一点水份，放入番薯淀粉，捞匀
3. 烧开一锅水，关火，再把生蚝一颗一颗放进去
4. 浸泡5分钟以后，轻轻推一推生蚝甩掉多余的淀粉浆
5. 大火煮开5秒，立即捞出来泡清水。

面线糊：

1. 在锅里加入蒜酥，葱酥，鸡汤，生蚝汤和柴鱼片，中火让它滚开
2. 过滤掉泡面线的水，把面线剪短一些，再放入汤里
3. 放入所有的调味料
4. 然后少量多次勾芡

组装：

把面线糊装入碗中，放上鸡丝和生蚝，蒜泥，辣椒酱，乌醋和香菜，就可以开吃啦！

Print Recipe

Oyster Mee Sua is definitely one of Taiwan’s most famous street foods. But recreating this iconic bowl at home is actually easy peasy!

Why would you love this Taiwanese street food ？

The highlight of Oyster Mee Sua lies in its red vermicelli that stays firm even after long cooking, and the savory depth of bonito in the broth. If you enjoy thick, slightly tangs from vinegar kind of soups like shark fin soup or hot‑and‑sour soup—warming yet appetite‑boosting—you’ll definitely want to try making this bowl of oyster mee sua yourself! In Taiwan, it’s often paired with pork intestines, but personally I prefer the local version sold here, topped with oysters and shredded chicken.

All you need

Mee Sua soup：

• 60g Red Mee Sua
• 1 tbsp Fried garlic
• 1.5tbsp Fried shallot
• 1L Chicken Stock
• 500g Oyster stock
• 2 handful bonito flakes

Seasoning：

• 1 tbsp Oyster sauce
• 1 tbsp Soy sauce
• 1/2 tsp Dark soy sauce
• 1/2 tsp Salt
• 1/2 tsp Ajinomoto
• 1/4 tsp White pepper powder

Thickening agent：

• Potato starch : water = 1:1

生蚝Oysters：

• 15-20 Oysters
• 1 tbsp Potato starch

配料Toppings：

• Shredded Chicken
• Coriander
• Black vinegar
• Grated garlic
• Chilli sauce

Ingredients notes

Fried Garlic & Fried Shallot ——

If you always have crispy fried garlic and fried shallots on hand, you can simply add them straight into the soup according to the recipe. But if not, no worries—just do it like the video shown, sauté the garlic and shallots with a good amount of oil over low heat until golden brown, then only add in the stocks.

Shredded chicken breast——

I used leftover chicken breast from the day before. But if you plan to use a fresh one, that’s perfectly fine too—just add it into the simmering chicken stock, and cook it about 5-8 mins, then take it out before adding the mee sua and bonito flakes. Actually, this method could even be used to make a simple chicken soup directly!

Chili sauce——

The chili sauce is actually super easy to make! You only need 7 ingredients to whip it up quickly, and it’s incredibly versatile too. For the full tutorial, check out my post for Chili Sauce ~ Another shortcut is to finely chop bird’s eye chilies and mix them straight into the mee sua to add some spiciness. Of course, it won’t taste as good as a specially made chili paste, HEHE!

~ Video Tutorial: Oyster Mee Sua ~

Steps of cooking

1. Rinse the red mee sua and soak it in clean water for at least half an hour.
2. Wash the oysters thoroughly, keep a bit water in the bowl, then coat them evenly with sweet potato starch batter.
3. Bring a pot of water to a boil, turn off the heat, and gently place the oysters in one by one.
4. After soaking for 5 minutes, lightly stir to shake off excess starch.
5. Bring the water back to a boil for 5 seconds, then immediately remove the oysters and soak them in clean and cool water.

Mee Sua Soup：

1. Add fried garlic, fried shallots, chicken broth, oyster broth, and bonito flakes into the pot, then bring it to a boil over medium heat.
2. Drain the soaked imee sua, cut it shorter, and add it into the soup.
3. Stir in all the seasonings.
4. Finally, thicken the soup by adding starch slurry bit by bit and keep stirring, until desired thickness.

To serve:

Ladle the mee sua soup into a bowl, top with shredded chicken and oysters, then add minced garlic, chili sauce, black vinegar, and cilantro—and it’s ready to enjoy!

Printable Full Recipe

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我的好物分享 What I Use

红面线 Red Mee Sua

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