Eel noodles (Chinese: 鱔魚意麵; pinyin: Shàn yú yì miàn; Pe̍h-ōe-jī: Siān-hî ì-mī) is a signature Taiwanese noodle dish consisting of thick, chewy, egg noodles with young yellow or finless eels, and a brown sweet and sour sauce or viscous soup.[2] The dish originated from the food capital of Taiwan - Tainan City, which is near the sea. The dish is considered one of the national dishes of Taiwan and can be found in many Taiwanese restaurants and night markets all around the country.[3] Eel noodles was featured on the 19 great dishes in Tainan, Taiwan's capital of food by CNN Travel.[4]

Eel noodles

Alternative names	Siān-hî ì-mī [1]
Region or state	Taiwan
Associated national cuisine	Taiwan
Main ingredients	eel, yi mein
Media: Eel noodles

Culinary method

Cook the eel first, then stir-fry the eel with black vinegar, sugar, yi mein and eel.[5] Another method of dry stir fry is to cook the noodle first, and then mix the fried eel with it.[6]

See also

• Taiwanese cuisine
• Ta-a mi
• Oyster vermicelli

References

Wikimedia Commons has media related to Eel noodles.