Sometimes, the most memorable dishes come from the most unexpected places.
I recently rediscovered a beloved Taiwanese dry noodle at a small local corner shop — a fleeting encounter that brought back a taste I couldn’t forget.
有天在屋企附近的一間 corner shop，竟然見到台灣的曾拌麵。
那是我曾經很喜歡的味道——滑滑的花邊麵條，入口軟滑又帶彈性，再配上乾蔥頭與花椒油的醬汁，香氣層層堆疊。對我來說，單吃麵已經足夠，是一種很純粹、很滿足的美味。
Since I couldn’t find it again, I decided to recreate it at home.
Simple, comforting, and deeply satisfying — this bowl of dry tossed noodles is my little moment of warmth in a cold Edinburgh spring.
這次的重遇，真的有點驚喜。
因為這間小店是由印度人經營的社區士多，平日賣的都是蘇格蘭人日常食品，完全沒有想過會出現台灣拌麵，而且還是我喜歡的那一款。
我想我大概是區內唯一會買的人。
自從那次買完之後，老闆就再沒有入貨。後來再去光顧時，他說原來那批貨是供應商送錯的，他也不知道是什麼，就隨手放在薯片零食架上。那種偶然，就這樣消失了。
那包令我朝思暮想的味道，唯有自己在家復製。
在亞洲食材店買到花邊麵，再配上自製的醬汁，雖然這次沒有乾蔥油，但整體味道已還原了九成。
在仍然寒冷的愛丁堡四月天，中午能吃上一碗熱騰騰的乾拌麵，已經是一天之中最溫暖的小確幸。
Taiwanese Dry Noodles (Guanmiao Style) ｜台式乾拌麵 食譜
Taiwanese Dry Noodles (Guanmiao Style) ｜台式乾拌麵
Ingredients
- 1-2 portion 麵條 Fluted / Sliced Noodles Guanmiao style 花辦麵 / 刀削麵
- 1 tablespoon 生抽 Light Soy Sauce
- 1 tablespoon 老抽 Dark Soy Sauce
- ½ tablespoon 烏醋 Black Vinegar
- 1 teaspoon 花椒油 Szechuan Peppercorn Oil
- ½ teaspoon 麻油 Sesame Oil
- 1 teaspoon 日式烘培芝麻 Roasted White Sesame
Instructions
- 燒開一鍋水，放入花辦麵煮 3-5 分鐘至口感彈牙。Boil a pot of water and cook the noodles for 3-5 minutes until al dente.
- 煮麵期間，將所有醬汁調料直接放在碗中拌勻。 While the noodles are cooking, mix all sauce ingredients in a serving bowl.
- 瀝乾麵條水份，放入醬汁碗中充分拌勻，確保每條麵都沾上醬汁。 Drain the noodles and toss them into the sauce bowl. Mix well until every strand is coated.
- 放上新鮮羅勒（或蔥花），撒上白芝麻，趁熱享用。 Garnish with fresh basil (or spring onions) and a sprinkle of white sesame seeds. Serve hot.
Notes
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