Dry Tossed Beef Noodles
Temptation without juice! Maze soba noodles with rich sauce and thick noodles
Description
A 'dripless beef noodle' where, instead of soup, simmered beef and an umami-condensed rich special sauce are tossed directly with thick noodles.
Restaurants serving Dry Tossed Beef Noodles
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Beef shank
- Knife-cut noodles(thick)
- Beef braising liquid
- Sesame oil
- Black vinegar
- Peanuts
Instructions
- [Authentic Recipe]
- Simmer beef shank softly with soy sauce, doubanjiang, and star anise (Hongshao style).
- Make the special tossing sauce (Ban Mian Jiang) for dry noodles. Take some beef braising liquid into a small pot, boil down slightly to thicken. Adjust with strong flavors by adding sesame oil, black vinegar, grated garlic, and a little sugar.
- Boil thick flat noodles (like knife-cut noodles that hold sauce well), drain, and plate.
- Drizzle the special sauce over the hot noodles, and top with braised beef, chopped scallions, crushed peanuts, and cilantro.
- Right before eating, toss vigorously from the bottom of the bowl until noodles and sauce are completely integrated.
Learn more Spice, substitutes, tips
Key spices
Star anise and Garlic
Substitutes at Japanese supermarkets
Frozen udon, Store-bought braised beef
Pairing
Refreshing Radish Soup(Luobo Tang)
Trivia
[Trend] Without soup, you can directly taste the chewy noodles and the rich punch of the sauce. 'Dry-tossed (Ganban)' fans are surging, especially among youth, as it can be eaten without sweating in Taiwan's hot summer.
Eating tips & etiquette
[Unique Eating] Add 'homemade chili oil' and 'black vinegar' from the table halfway through to tighten the rich sauce flavor with acidity and heat while slurping!
Allergen
Wheat, Beef, Soy, Sesame, Peanuts