Spicy Oyster Noodle Soup Recipe

We are going to introduce to you Chili Oyster Noodle Soup. It is called Ohya mee sua in Hokkein.

It is a very simple dish to make that needs only a few ingredients.

You can whip this up in a jiffy.

Oyster Noodle Soup is not a common dish in my town. In fact we have never even heard of it until we visited Francis's step sister who lives in the outskirt of Longhai City, Fujian, China a few years ago.

This village thrives on vegetable farming and commercial breeding of sea shells such as clams, mussels and oysters. 

We had a chance to taste Owah Misua for the first time there and it was delicious.

Since leaving the village we have never forgotten that tasty dish.

Many years forward. We decided to cook up Oyster Noodle Soup with some spicy twist

Finding oysters in our town in not easy. Although our city is famous for its seafood, oysters it seemed was not one of them.

After a few stops we finally found these frozen Japanese imported oysters.

Costing us a bomb! 

Only weeks later then we found out you can get oysters by ordering online from a local supplier.

This is Mee Sua a type of wheat vermicelli. Mee Sua is a very delicate noodle that breaks easily. It cooks less than 2 minutes in boiling water. It also oozy out a lot of starch as the cooked noodles sits longer in the soup broth.

Lets start by coating our oysters with some tapioca flour or potato flour. This process helps to seal in those oyster briny juices so do not skip this step.

Now we give these tapioca coated oysters a quick dip in hot boiling water for a minute. Then put these tender cooked morsels aside as we quickly blanched some green vegetables.

We add some oil to the wok.

Fry 3 garlic and 2 shallots chopped into tiny pieces until brown.

Now we add the twist

Our special homemade garlic chili oil. This will bring out an insane flavor to the soup. Click the link above if you want our garlic chili oil recipe.

Sugar and pepper

2 teaspoon of chicken stock powder

Put in the mi sua to the required portion that you will be serving. Misua will cooked less than 2 minutes and the starch from the noodles will thicken the soup naturally.

If you want the soup to be thicker then add cornstarch slurry. A mixture of water and corn flour. We add some cornstarch slurry to our soup because we want the broth to be thicker. This step is optional. 

Mixed in the blanched vegetables into the soup. 

Scoop the noodles soup into a bowl. You can mixed the oyster into the noodle soup.

Or place them one by one on top of your noodle soup if you want it to be more presentable.

Our delicious chili oysters noodle soup is ready to be eaten

Watch the full video of this delicious noodle by clicking the link below