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Dry Beef Noodles (乾拌牛肉麵/干拌牛肉面) | by APERTURE X & THE CULINARY ADVENTURER
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Dry Beef Noodles (乾拌牛肉麵/干拌牛肉面)

Dry noodles are not the rage in Taiwan and so I was very excited to see a shop advertising dry beef noodles! I was telling my mate about a Teochew-style dry beef noodle stall I used to enjoy in Singapore but alas with the demise of the hawker centre that it operated in, it disappeared off the culinary map in Singapore.

 

This is probably the closest version to that long extinct dish. Pieces of slow braised beef, scoops of preserved vegetables, pieces of cabbage greens and freshly chopped spring onions all get blended with some gravy and chilli paste for a version I need not sweat to enjoy.

 

The only complaint - the beef were a tad firm and not tender-melts-in-your-mouth enough.

 

I am still trying to trace the name of this shop. It has enough newspaper articles on the walls to indicate that this is not just a run-of-the-mill ordinary beef noodles.

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Taken on July 6, 2012