Taiwanese Oyster Vermicelli or Orh Ah Mee Sua 台湾蚵仔面线, is one of the most popular dishes to eat at here in Taiwan. Soft and silky oysters mixed in with a flavorful broth and soft vermicelli noodles, makes for one of the best experiences you can ever have. It’s incredibly simple to make and one that you and your entire family will fall in love with.
Taiwanese Oyster Vermicelli
Taiwanese Oyster Vermicelli / Orh Ah Mee Sua / 台湾蚵仔面线 is a dish commonly found in many night markets and vendors all over Taiwan. It’s a dish that is extremely popular and has an abundance of flavor.
Whenever it was the hot Summer season in Taiwan, you would usually always catch my family and I roaming around the stalls of the night markets trying to find a nice hot bowl of oyster vermicelli.
It was a dish that is extremely comforting to eat as you have the nice plump oysters and noodles combined making for a dish that is out of this world. But the most important reason why we love this dish so much is because it is so insanely cheap.
As you know, here in the Western countries like the United States, seafood, particularly Oysters are extremely expensive.
However that isn’t the case in Taiwan.
In fact, oysters in Taiwan are amazingly cheap because they are commonly found all around Taiwan. This is because Taiwan is an island and is surrounded by nice ocean water at all sides.
Which is why, whenever we are visiting Taiwan, we always take the chance to eat as much seafood as we can. In fact, there was even a day when we went to a seafood buffet and ate tons of crab and sea cucumbers until they kicked us out. But that’s a story for another day.
Anyways, Taiwanese Oyster Vermicelli is a dish that is treasured with my family. We all love this dish because we all love to eat oysters. And if you like to eat oysters, I guarantee you’ll love this dish just as much as we do.
What Is Taiwanese Oyster Vermicelli?
What is Taiwanese Oyster Vermicelli / Orh Ah Mee Sua / 台湾蚵仔面线?
Well, first of all, this is a dish that originated from Taiwan and is beloved by everyone who lives there.
Now depending on where you are from, this dish can be called a variety of names.
From things like:
- Taiwanese Oyster Vermicelli
- Taiwanese Oyster Noodles
- Oyster Mi Sua
- Orh Ah Mee Sua
- O Ah Mi Suan
- and more!
But one thing is for sure, this dish is delicious.
Now if you ever been to Taiwan, you’ll realize that they have an abundance of Oysters. After all, Taiwan is an island and it is surrounded by ocean water on all sides. Which means getting seafood is one of the easiest things to do ever.
Some of which being Oysters!
And because oysters are so abundant here in this area, they utilize it for making a variety of dishes. But the most important and most favorite dish of all is this Taiwanese Oyster Vermicelli dish.
In Taiwan, this is one of the most common street market foods available for people to buy. You can find vendors everywhere selling this delicious dish.
This dish combines the flavors of the soft and silky oyster with a tasty yet rich broth, add in the delicious vermicelli noodles and it turns into one heck of a meal.
You can also add some toppings which include things like garlic, cilantro, black vinegar, sesame sauce or even chili sauce, the options are endless. Some places even add in pork intestines or shrimp!
I guarantee once you try this dish, you will absolutely fall in love with it!
What Kind Of Noodles and Oysters To Use?
Now in order to make this dish the right way, you’ll have to use a few important ingredients.
First of which is the noodles.
For the noodles, you want to use Chinese Vermicelli noodles. These noodles are extremely thin and brittle but tastes amazing once cooked inside a nice flavorful broth.
Now if you can’t find Chinese Vermicelli noodles, you can use any other vermicelli noodles as well, but the taste will be slightly different.
Usually you can find Chinese Vermicelli noodles in any of your local Asian supermarkets when you look at the dried noodles section.
What about oysters?
Oysters are pretty universal.
For this dish, you can use any type of oyster you want. Whether it be big or small, the choice is up to you. However if you want to make things authentic, then you’ll want to use oysters which are smaller in size.
This way you can have a lot more oysters in one bowl rather than just one or two big pieces. But overall, whatever oyster it is you want to use, is up to you.
Why This Recipe Works?
- Oysters provide a soft and silky texture that is full of flavor when mixed together with the dish.
- Bonito Flakes help add a very delicious umami taste to the broth once you cook it together for a few minutes.
- Chinese Vermicelli Noodles provide an interesting texture that is soft and smooth as if you were drinking soup itself. You can hardly recognize the noodles are there!
Ingredients To Make Taiwanese Oyster Vermicelli
The ingredients you’ll need to make Taiwanese Oyster Vermicelli / Orh Ah Mee Sua / 台湾蚵仔面线 are all easily found at any of your local supermarkets.
Basically, you’ll need the following:
- Oysters – 15 to 20 Small Oysters
- Sweet Potato Flour – 1/2 Cup Sweet Potato Flour
- Chicken Broth – 8 Cups of Chicken Broth
- Bonito Flakes – 1/2 Cup Bonito Flakes
- Fried Shallots – 2 Tablespoon of Fried Shallots
- Light Soy Sauce – 1 Tablespoon Light Soy Sauce
- Sugar – 1 Tablespoon of Sugar
- Ground White Pepper – 1/2 Teaspoon Ground White Pepper
- Cornstarch – 4 Tablespoon of Cornstarch
- Water – 1/2 Cup Water
- Salt – Pinch of Salt
- Chinese Vermicelli Noodles – 1 Pound Vermicelli Noodles
- Garlic – 6 Cloves Garlic Minced
- Cilantro – Just a Pinch
- Sesame Oil – 1 Tablespoon of Sesame Oil
- Black Rice Vinegar – 3 Tablespoon of Black Rice Vinegar
- Chili Oil – Just a Pinch
How To Make Taiwanese Oyster Vermicelli
Making Taiwanese Oyster Vermicelli is an incredibly easy thing to do.
Basically, the process to make this dish is as followed:
Prepping The Ingredients
First thing you should do before you make the Oyster Vermicelli dish is to prep some ingredients.
Grab Your oysters and give them a rinse in some water to clean them. Then pat them dry with a paper napkin. Fill a bowl or plate with some sweet potato flour and toss your oysters around in the flour so that it coats them evenly.
Grab a small pot and fill it with water. Then bring it to the stove over medium-high heat and bring it to a boil.
Once the water is boiling, toss your coated oysters into the boiling water. Stir it around and let it cook for 2 to 3 minutes. After time is up, turn off the heat and scoop out the oysters and transfer it to a bowl with ice water. Then set it aside for now.
Grab a pan and pour some oil into it over medium-high heat on the stove. Once your oil is hot enough, add in your minced garlic and cook it around until it is lightly brown and fragrant. Then turn off the heat and transfer the garlic to a bowl to cool down.
Now grab another bowl and mix together your water and cornstarch mixture. Stir until all the cornstarch is dissolved and then set it aside.
Now it’s time to start making your dish.
Making The Taiwanese Oyster Vermicelli
Garb a large soup pot and pour in your chicken broth. Then place it on the stove over medium-high heat and bring it to a boil.
Once the broth is boiling, pour in your bonito flakes. Stir things around and let the bonito flakes cook for about 5 minutes.
Once 5 minutes is up, scoop out your bonito flakes and toss them away.
(Optional) You can keep some bonito flakes in the broth if you so want. This is totally up to you.
Then add in your Chinese Vermicelli Noodles and stir things around. Let it cook for about 2 to 3 minutes.
During this time, add in your fried shallots, salt, light soy sauce, sugar, ground white pepper. Then stir things around.
Now add in your cornstarch and water mixture into the pot. Stir things around for another minute or so.
And that’s basically it!
Turn off the heat and move the pot away from the heat.
Add in your sesame oil and black rice vinegar into the pot then stir things around.
Now you are ready to serve.
Add some noodles and broth into a bowl, top it with around 4 to 5 oysters, cilantro, fried minced garlic and chili oil.
How To Store/Keep For Future Eating
Taiwanese Oyster Vermicelli / Orh Ah Mee Sua / 台湾蚵仔面线 is a dish that is meant to be eaten as fresh as possible.
This is mainly because you are using seafood in this dish, and oysters should typically not be kept longer than two days once cooked.
So if you were to make this dish, I highly recommend you finish it within 2 days if possible. Otherwise you run the risk of the oysters going bad.
However if you want to keep the dish for the next day, then this is a pretty simple thing to do. Basically transfer the contents to an air-tight container or just just put a lid on the pot. Then you can store it in the fridge where it’ll be good for up to 2 days.
As for re-heating, simply put it back on the stove over medium heat. Stir things around a bit until the broth is nice and hot. Then it’ll be ready to serve.
I would not recommend freezing this dish. The reason is that you’ll run the risk of the Chinese Vermicelli noodles becoming extremely mushy. This will change the flavor and taste of the dish. So if you can, try not to freeze this dish.
FAQS About This Recipe
After the water is boiling and you have coated your oysters in some sweet potato flour, you should boil them for around 2 to 3 minutes. If you cook them too long, you’ll run the chance of them becoming rubbery.
You should typically use Chinese Vermicelli noodles for the most authentic experience.
The answer is yes you can, but you shouldn’t want to. The reason is that by freezing this dish, you’ll run the risk of making it very mushy after you re-heated it. So if you can, try to avoid freezing this dish.
Any oysters will work for this dish.
Tips For Making the Best Taiwanese Oyster Vermicelli
- Lightly coat the oysters with some Sweet Potato Flour before boiling them. This will help them retain their silky and smooth texture that makes them so delicious to eat.
- Add a touch of sesame oil and black vinegar to your bowl of Taiwanese Oyster Vermicelli for that extra flavor.
- Use oysters with some meat on them. By that, I mean if you can, try to pick fat oysters. This will provide the best experience possible. Although make sure they are not too large or it’ll overwhelm the dish. Small and plump oysters are the best to use.
Taiwanese Oyster Vermicelli Recipe (Orh Ah Mee Sua 台湾蚵仔面线)
- 20 Small Oysters Pre-shucked
- 1/2 Cup Sweet Potato Flour
- 8 Cup Chicken Broth Use Low Sodium Broth
- 1/2 Cup Bonito Flakes
- 2 Tablespoon Fried Shallots
- 1 Tablespoon Light Soy Sauce
- 1 Tablespoon Sugar
- 1/2 Teaspoon Ground White Pepper
- 1 Pound Chinese Vermicelli Noodles
- 4 Tablespoon Cornstarch
- 1/2 Cup Water
- Salt Just a Pinch
- 6 Garlic Cloves Minced
- Cilantro Chopped
- 1 Tablespoon Sesame Oil
- 3 Tablespoon Black Rice Vinegar
- Chili Oil Just a Pinch
Prepping The Ingredients
- Rinse your Oysters until they are clean, then pat them dry with a napkin. Fill a bowl or plate with some sweet potato flour, and then toss your oysters around in the flour until they are thoroughly coated.Grab a small pot and fill it with water. Then bring it to the stove over medium-high heat and bring the water to a boil. Once the water is boiling, toss in your coated oysters and cook them for around 2 to 3 minutes.Turn off heat, take the oysters and transfer it to a bowl with ice water. Set it aside for now.
- Grab a pan and pour some oil into it over medium-high heat.Once the oil is hot enough, add in your minced garlic and cook the garlic around until they are lightly browned and fragrant. Then transfer to a bowl and set it aside.
- Grab a small bowl and mix together your cornstarch and water mixture. Make sure your cornstarch is fully dissolved into the water. Then set it aside.
Making The Taiwanese Oyster Vermicelli
- Grab a large soup pot and pour in your chicken broth. Bring it to a boil over medium-high heat. Once it's boiling, add in your bonito flakes and stir it around. Let it cook together for around 5 minutes or so.Once time is up, you can scoop out the bonito flakes and toss away.(Optional) you can also leave in some bonito flakes if you want.
- Add in your Chinese Vermicelli Noodles and stir things around. Let it cook for a few minutes.During this time, add in your fried shallots, salt, light soy sauce, sugar, ground white pepper and mix it around real good.Now pour in your cornstarch and water mixture into the broth so that it can thicken.
- Once the soup has thickened a bit, turn off the heat.Remove the pot from the heat and add in your sesame oil and black rice vinegar. Stir things around again and you are officially done.
- Serve the noodles and broth in a bowl. Top it with some cilantro, fried minced garlic and some chili oil. Enjoy!
Did you try making my Taiwanese Oyster Vermicelli / Orh Ah Mee Sua / 台湾蚵仔面线? If so, how were they? I would love to hear all about it down in the comment section below or you can connect with my on Pinterest, Facebook or Instagram.
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