Eel noodles

Eel noodles

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

Eel noodles
Traditional Chinese	鱔魚意麵
Transcriptions Standard Mandarin Hanyu Pinyin shànyú yìmiàn Southern Min Hokkien POJ siān-hî ì-mī

Eel noodles (Chinese: 鱔魚意麵; pinyin: shànyú yìmiàn; Pe̍h-ōe-jī: siān-hî ì-mī) comprise 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. 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. Eel noodles was featured on the 19 great dishes in Tainan, Taiwan's capital of food by CNN Travel.

Culinary method

To prepare the dish, cook the eel first, then stir-fry it with black vinegar, sugar, yi mein, and eel. Another method of dry stir-fry is to cook the noodle first, and then mix the fried eel with it.

See also

• Taiwanese cuisine
• Ta-a mi
• Oyster vermicelli