Nabeyaki egg noodles
From Wikipedia, the free encyclopedia
 | |
| Course | Noodle dish |
|---|---|
| Place of origin | Taiwan |
| Region or state | Southern Taiwan |
| Associated cuisine | Taiwan |
| Main ingredients | broth, vegetables, meat, seafood, poached egg |
| 479 kcal[1] | |
Nabeyaki egg noodles (Chinese: 鍋燒意麵; Tongyong Pinyin: Gūo shāo yì mìan; Tâi-lô: ko-sio ì-mī) is a Taiwanese noodle soup dish consisting of fried egg noodles cooked in a small pot with broth, vegetables, meat, seafood, and a poached egg. It is a popular and widely available food in Taiwan, particularly associated with the cities of Tainan and Kaohsiung, and often regarded as the Taiwanese variation of the Japanese noodle Nabeyaki udon.
The dish is known for its simple preparation and affordability, and is commonly served in breakfast shops and xiaochi stores.[2] Thus, it is often considered a staple of casual dining in Taiwan. Due to its low cost and ease of preparation, the dish is regarded as an "end-of-month" meal, eaten when finances are tight, typically during the few days before the next paycheck arrives.[3]
The term "nabeyaki" (Chinese: 鍋燒; Tongyong Pinyin: Gūo shāo; Tâi-lô: ko-sio) comes from the Japanese language, which refers to cooking food in a small stainless steel pot.[4] The name reflects the cooking method, in which the ingredients are simmered together in an individual pot.[5]
"Egg noodles" (Chinese: 意麵; Tongyong Pinyin: Yì mìan; Tâi-lô: ì-mī) refers to a type of Taiwanese noodle that is typically deep-fried before cooking, giving it a distinctive texture when rehydrated in broth.[6]
History
Nabeyaki egg noodles are believed to have been influenced by Japanese cuisine, particularly Nabeyaki udon (鍋焼きうどん), which was introduced during the period of Japanese rule in Taiwan (1895–1945). Over time, the dish was adapted using locally available ingredients, including fried egg noodles instead of udon.[7] The dish became especially popular in southern Taiwan, where it developed into a regional specialty in southern Taiwan.
