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How to make Egg Noodles 油麵, Taiwan Style

Joanne makes some Taiwanese style noodles. This isn’t a dish on its own but is used as an accompaniment to stews and so on – where it is delicious and works very well. If you prepare the noodles this way rather than simply throw handfuls of noodles into your stew you will be rewarded with some nice ‘Q’ and tasty noodles in your dish. It works well with beef stew and other ‘hong sow’ meals where there is a lot of sauce.


This recipe is all about the preparation, the ingredients are so simple. A key part of the preparation method is teasing out the cooked noodles and turning them over.

Egg Noodles 油麵ingredientsingredients

  • 1Kg fresh egg noodles from supermarket chiller cabinet
  • Olive oil
  • Sesame oil
  • That’s it!

How to cook Taiwanese Egg Noodles 油麵, cooking video

The video above is in Chinese/Taiwanese this time around – but Mark has translated the key points as Joanne talked about them in ‘summary subtitles’.

Here's the noodles mixed with a beef stew I cooked previously

Here’s the noodles mixed with a beef stew I cooked previously

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  1. Hi Joanne,

    hurray! – “long time no see” on this of your websites …. but I think I saw this egg noodle recipe video on your youtube channel, already (?) It looks like the Italian method to boil the noodles al dente and then mix them with olive oil … .or directly with some sauce one would prepare while the noodles boil. The Italian Mamas mix it all together with freshly grated parmigiano and some greens (basil etc)… and never wash the noodles in cold water after boiling them, because one would wash out the starch of the noodles and then they can not take on the taste of the sauce or oil …. buon appetito!

    By the way, this year I grew three different kinds of pak choi on my balcony (in the flower boxes): dark leaf pak choi (which I never had before), green leaf pak choi and the white one (it was a seed mix package). They grew larger than the green one alone did last year, since I fertilized with some veggi fertilizer (some thick liquid essence from various vegetables one would add into the water). Though, they still didn’t turn out as large as one would buy them most often at the store. Never mind, I like them a bit smaller for being an inlay in the duck-glassnoodle soup and recipes like this one. ….

    All the very best and keep sharing your recipes,

    Steffen (from Germany)

  2. This is awesome – I moved to Ireland a few years ago (I’m Taiwanese American) and it’s always a challenge to find some of the ingredients needed for yummy Chinese/Taiwanese dishes…Tesco is something we definitely have here! I didn’t think that you could use spaghetti :-p I love how innovative you are with the ingredients available to you! Thanks for sharing the tips.

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