Chiu Chow Oyster Noodles
Tender oysters paired with silky noodles, infused with the savory saltiness of Chiu Chow fish sauce and white pepper, a rich broth that brings coastal flavors to your bowl.
Ingredients
11 items- Fresh small oysters 300 g
- Egg noodles 200 g
- Leafy greens 100 g
- Fish sauce 1 tbsp
- White pepper powder 1/2 tsp
- Chicken stock 500 ml
- Garlic 3 cloves
- Ginger 1 small piece
- Scallions to taste
- Cooking oil 2 tbsp
- Salt to taste
Nutrition
Steps （9 steps）
Place fresh oysters in a bowl, add 1 tsp salt and gently rub them, then rinse under cold water until water runs clear. Drain and set aside.
Bring a pot of water to a boil over high heat. Cook the egg noodles until about 80% done (approx. 1.5 minutes). Drain and rinse under cold water, then drain again.
Heat the wok over medium-high heat, add 1 tbsp oil. Stir-fry ginger shreds and minced garlic for about 30 seconds until fragrant.
Pour in chicken stock, bring to a boil over high heat, then reduce to medium heat. Add fish sauce and white pepper, cook for 2 minutes to let flavors meld.
Add oysters to the broth and cook for about 1 minute until the edges curl and the flesh is just done. Immediately remove them to a plate.
Add greens to the broth and blanch for about 30 seconds until just cooked. Remove and drain.
Place the cooked noodles at the bottom of serving bowls. Top with the blanched greens and oysters, and scatter scallions on top.
Bring the broth back to a boil, adjust salt to taste, then pour the hot broth into the bowls. Drizzle with a few drops of sesame oil for fragrance.
Finish with an extra sprinkle of white pepper. Serve immediately.
Tips
Oysters are delicate; do not cook longer than 1 minute, they are ready when edges curl. Rinsing cooked noodles in cold water gives them a chewy texture. Fish sauce is salty, so add salt sparingly at the end.
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