Recipe : Oysters (seafood) noodle

maR, this is specially for you, dear.

It is fun to do something on purpose like going to the wet market (which I don’t fancy), searching for the elusive lady who sells oysters and coming home to cook something I never tried before.  BTW, my hubby waited for me in the car while I ‘run down for a quick buy’ and something crossed my mind….

Leaving me in a wet market is like leaving a sailor in a brothel.  LOL, I just cannot get enough of buying all the fancy stuffs and chatting with the vendors on how to prepare them.  In the end, it took me a good 30 minutes before  I appeared with so many things I never thought of buying.

These are crabmeat and oysters.  The crabmeat are prepared, sold for RM33 per kilogramme.  I bought about RM10 with the intention of making fresh pohpiah.  (spring rolls)  So, I used some in the noodle today.

The oysters aren’t very big because these are harvested by these tough ladies who toiled under the hot sun, climbing sharp rocks off the coast of our seas.  If you have seen them, you will know their hardship.  Then, they have to carry these very heavy, rocky oysters to the bus-stop to catch the bus.
The oysters are definitely not suitable to be eaten raw.  I bought the biggest size at RM10.  I used only half portion for this noodle.

Yellow noodle.  They are made from wheat flour and alkali water (air abu).  If you google boric acid yellow noodle, :)  you will come to my parenting page.  So, don’t eat too often ya!

The mandatory chopped garlic.  Chinese always use chopped garlic, in almost every dish.

Choy sum or sawi.  Any green, leafy vege will do too.  I think the Westerners call this kale.

Recipe for Oyster Noodle 

  1. 300 grammes yellow noodle (mee)
  2. 2 stalks kale/sawi/choy sum, cut into 1 inch length
  3. 4 pips garlic, chopped
  4. 1 cup of chicken stock (or you can cheat with  chicken granules) – Add some sesame oil, rice wine, fish sauce, oyster sauce, salt and pepper (or just ignore if you have none because the oysters will give a nice flavour.  But don’t use soya sauce because you want the noodle to remain whitish.)
  5. About one handful of fresh oysters (or any seafood like prawns, fish fillets, squids, crabmeat)

Method:

  • Heat about 2 tablespoon oil and stir fry garlic till fragrant.
  • Add in vegetables and stir for a while.  (if you are using other seafoods, add them to cook.  BUT DO NOT add fresh oysters or they will overcook.)
  • Add in yellow noodles
  • Put in the stock and let the noodle simmer for a while till soft
  • Finally add in the fresh oyster for a quick heating.  Take care not to over cook.

Serve with sambal belacan or cut red chillies and spring onion.

This is my  finished product.  I  did not notice that the oysters weren’t  prominent until the noodles are in our stomach.  Hahaha, I just downloaded the photos and found that  oops, the oysters are hidden.  So much for wanting to be a food stylist.  LOL.

The verdict :  The noodles are very ‘lemak’ and flavourful.  Not as good as the one I ate in the Ang Hoay Lor restaurant but it is a lot healthier because it is not so oily.

maR – Hope you get to cook your version soon!

Post Author: Lilian

Food, travel, recipes. Chinese Malaysian, blogger, photographer and writer.

7 thoughts on “Recipe : Oysters (seafood) noodle

    soleilina

    (April 23, 2006 - 12:26 am)

    wahhh… this mee is very expensive la.. u really ‘lok liau’.. lol! i reckon u go marketing at Batu Lanchang? i always see this woman selling oysters by the staircase there… opposite my workplace lo

    maR

    (April 23, 2006 - 2:11 am)

    Yeah yeaaahh!
    Nanti bila2 I would cook it kak lilian… definitely… nyumss tak sabarrrnyaaaa

    domestic rat

    (April 23, 2006 - 2:57 pm)

    I would like to try my hand at this. Any idea where I can buy fresh oysters?

    Lilian

    (April 23, 2006 - 4:18 pm)

    d.r. – It is rare to find fresh oysters but our wet market has them. Though not very fresh and certainly not suitable for raw consumption.

    maR – Look forward to it. Remember to put lotsa sambal belacan to bring out the taste.

    soleilina – Yalah, Batu Lancang. I hate going ‘cos it stinks the car when I got in. Ya, the woman looks quite pretty, once, I think. I kesian her so I pun beli mahal-mahal, besar-besar punya. Got smaller oysters also. Anyway, bila I masak, already save a lot of costs ‘cos if bring my whole family out, kena at least four times the cost.

    soleilina

    (April 23, 2006 - 4:21 pm)

    hmm.. ya la true oso.. eating out is so expensive and not very healthy with all the haji-naik-moto.. LOL

    crazymommy

    (April 24, 2006 - 5:25 am)

    This taste a bit like the seafood Hokkien Mee?

    Lilian

    (April 24, 2006 - 10:47 am)

    crazymommy – Yeah, something like that. I made another batch with oyster, prawns and dory fish. It was super yummy. Also like the birthday mee, lam mee.

    soleilina – LOL, hajinaikmoto. True, the outside food uses lots of oil also.

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