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BRAISED & MALA

Oyster Mee Sua

Long, thin wheat noodles in a rich oyster and pork stock—Taiwanese comfort bowl built from stock you already have.

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Combine pork bone broth with shellfish broth as foundational stocks. Fresh oysters and mee sua cook in that seasoned liquor—no new extraction from scratch.

Ingredients

  • 1.5 L pork bone broth
  • 1 L shellfish broth
  • 200–300 g fresh oysters (or oyster sauce boost)
  • 2 bundles mee sua (thin wheat noodles)
  • Garlic, ginger, white pepper, sesame oil
  • Light soy, salt, cilantro and black vinegar at the bowl
  • optionalIntestine or pork slices

Method

  1. Warm combined broths; simmer garlic and ginger 15 minutes.
  2. Poach oysters gently in the broth; remove to keep tender.
  3. Cook mee sua in the seasoned broth until soft.
  4. Portion noodles and broth; top with oysters, cilantro, and a splash of black vinegar.