Stir-Fried Eel with Yimian Noodles 鳝鱼意面
Stir-Fried Eel with Yimian Noodles is featured among the local specialties of Taiwan.
Stir-Fried Eel with Yimian Noodles (鳝鱼意面) combines crisp-textured eel and yimian noodles in a sweet, sour and savoury thick sauce. The Tainan (台南) tourism bureau’s account of Ahui (阿辉) identifies high-heat stir-frying as the cooking method.
Hot wok and fried noodles
Ahui’s sauce is simmered from onion, pepper, pure rice vinegar, sugar and other ingredients. The eel is stir-fried with the southern-style fried yimian noodles, garlic, cabbage, onion and scallions over high heat. The sauce contributes sourness, sweetness, saltiness, heat and umami to the same dish.
A banquet cook’s family technique
The bureau identifies proprietor Xu Quanhui (许全辉) and traces his cooking to his father’s wedding-banquet skills. In this documented preparation, the eel retains a crisp bite and is paired with a sweet-tasting sauce. Ahui’s older establishment is associated with Tainan’s Yanping Market (延平市场).
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-30. Recipes and servings vary between kitchens.
Image credits & notes (1)
- A bowl of Tainan-style eel noodles (shan yu yi mian) in thick sweet-sour sauce. · 鳝鱼意面，浓稠酸甜汤汁，台南风味。Photo: TACO Huang from Kaohsiung, Taiwan · CC BY-SA 2.0 · taken 2010-05-10Resized for the web; the photo itself has not been edited. Thumbnails may show a cropped view.
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