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| Alternative names | Siān-hî ì-mī[1] |
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| Region or state | Taiwan |
| Associatedcuisine | Taiwan |
| Main ingredients | eel, yi mein |
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| Traditional Chinese | 鱔魚意麵 | ||||||||||
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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 finlesseels, 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 the19 great dishes in Tainan, Taiwan's capital of food byCNN Travel.[4]
To prepare the dish, cook the eel first, then stir-fry it withblack 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]
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True eels(Anguilliformes) | ||||||||||||||||||||
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