Taiwanese Style Seafood & Noodles Stir-Fry / Squid Chow Mein 台式章魚炒麵

Introducing another delicious but lesser known Taiwanese dish - Taiwanese Style Seafood & Noodles Stir-Fry 台式海鮮炒麵

 

Taiwan is an island in the Pacific Ocean with a strong fishing heritage, so Taiwanese people eat seafood a lot and love it so much. Seafood & noodles stir-fry is a very common and stable dish that you can order at roadside markets or local restaurants, the ingredients usually consist of various types of seafood together such as prawns, squid or octopus, sometimes with pork strips. (海陸炒麵)

 

Since I just bought a pack of squid legs from my local butcher, I decided to replicate this local well-loved Taiwanese cuisine at home. It’s saucy, satisfying to eat, full of umami; the squid legs tasted great with sweet and svoury flavour and I do love it! Just can’t wait to make it again soon.

 

I referred to the recipe from @e.g.kitchen but modified the ingredients a bit. Highly recommend to use ‘You Mian’油麵 (Taiwanese style yellow noodle) for making this dish if possible. Here I chose Japanese yakisoba to substitute Taiwanese You Mian as it has similar looks.

 

INGREDIENTS (Serving 2)

-270g squid legs, add salt to release slime and rinse off with water.

-1/2 carrot, julienned.

-1/2 onion, sliced.

-4 cloves garlic, sliced.

-1 pak choi, sliced.

-2 packs yakisoba.

-50ml rice cooking wine.

-200ml water.

-2 tbsp soy sauce.

-1 tbsp oyster sauce

-1/2 tsp white pepper

-1 tbsp vinegar

 

METHOD⁠⁠

1. Heat oil in a pan over medium heat, add carrots, garlic and onion slices, stir fry until softened and fragrant.

2. Add squid legs and rice cooking wine, cook over high heat until evaporated.

3. Add water, soy sauce, oyster sauce, and white pepper, cook over medium heat for 2-3 minutes.

4. Add pak choi and noodles, stir well until softened. (about a further 2-3 minutes)

5. Add vinegar (optional) and remove from the heat, serve on a plate and enjoy!

 

 

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Sesame Bottoms 芝麻底煎餃

Who doesn’t love Crispy Bottoms? I mean, you gotta love it! Making dumpling skirt/wings is always my favourite cooking way when having pan-fried dumplings but today I am showing you another tip to enjoy a golden crust...with sesame seeds.

 

I first saw this idea from Clerkenwellboy's post and I know I had to make it. These sesame seeds on bottoms actually looked so gorgeous, they’d taste good with beautiful nutty flavour and satisfying crunch, I absolutely loveed it and will be making them more often. Just SAVE this and give it a try later!

 

INGREDIENTS

-Gyoza or dumplings of your choice (I use frozen prawn gyoza)

-Plain flour and water to make a thin batter.⁠

-Sesame seeds.

-Spring onions and chillies (optional) to garnish.

 

METHOD

1. Dip the gyoza or dumpling bottom in batter, then coat with sesame seeds.

2. Heat sufficient oil in a non-stick pan over medium heat, add gyoza in a single layer and cook until bottom begins to brown.

3. Flip and add water to cover around 1/4 of gyozas’ height, cook with a lid until water has evaporated. (About few minutes.)

4. Sprinkle with spring onions and chillies, serve with a dipping sauce.

 

Watch my Reels to see the tutorial!

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Natto Rice Bowl 納豆蓋飯

Have you tried Natto?

 

Natto is famous Japanese superfood, made from fermented soybeans and is often eaten for breakfast in Japan. Some people might find natto unappetizing at first glance due to its pungent smell and weird texture, it’s just like Marmite, you either love it or hate it. I remember my first time trying natto was when I had a traditional Japanese breakfast in Japan, since I have seen it a lot on many Japanese food/cooking shows, I was quite familiar with natto and just loved it on my first bite! Yes, the texture is slimy, stinky, sticky and maybe with a bit funky smell (However, strong-flavoured cheese is smellier to me.) but at the same time the taste that fermentation brings is unique, natto is also super nutritious loaded with vitamins, probiotics and rich in protein.

 

If you are interested to find out how it tastes like, you can get prepacked natto from Japanese or some Asian grocery stores. Best to eat it with a simple bowl of rice first. I love mixing natto with spring onion and raw egg, this is also a very classic mixture to enjoy natto with rice. So just being open mind to give this iconic taste a try, you probably would get addicted like me!

 

INGREDIENTS

-Steamed rice

-Store bought pack natto (thawed)

-1 egg yolk

-Finely chopped spring onions.

-Sesame seeds to garnish

 

SAUCES (Optional)

-Soy sauce

-Mustard

-Sesame oil

 

PREPARATIONS

1. Open natto package, stir in the included soy sauce and mustard, mix thoroughly with chopsticks.

2. Stir in chopped spring onions.

3. Add more sauces if you need more flavour.

4. Serve over rice with an egg yolk and more spring onions, garnish with sesame seeds.

 

 

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