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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