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Nabeyaki egg noodles

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Nabeyaki egg noodles
BERJAYA
CourseNoodle dish
Place of originTaiwan
Region or stateSouthern Taiwan
Associated cuisineTaiwan
Main ingredientsbroth, vegetables, meat, seafood, poached egg
Food energy
(per serving)
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 [ja].

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]

Etymology

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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

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Nabeyaki egg noodles are believed to have been influenced by Japanese cuisine, particularly Nabeyaki udon [ja] (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.

Preparation

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Nabeyaki egg noodles are prepared by heating broth in a small pot and adding various ingredients such as vegetables, sliced meat, seafood, and hot pot items. Fried egg noodles are then added, followed by a raw egg, which is cooked in the hot broth. The dish is typically cooked and served in the same vessel, maintaining heat and enhancing flavor integration.[8] Preparation is generally quick, contributing to its popularity as a convenient meal, but a healthier alternative to instant noodles.

See also

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References

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  1. ↑ "卡路里/ 五穀與澱粉類/ 鍋燒意麵" (in Chinese (Taiwan)). United Daily News. Retrieved 1 April 2026.
  2. ↑ "南部人早餐必吃這味？「鍋燒意麵」CP值超高　天龍國哭了" (in Chinese (Taiwan)). ETtoday. 27 December 2016. Retrieved 1 April 2026.
  3. ↑ "物價高漲不怕！　銅板價鍋燒意麵成月底救星" (in Chinese (Taiwan)). Chinese Television System. 18 December 2025. Retrieved 1 April 2026.
  4. ↑ 謝承學 (22 March 2025). "【鍋燒意麵始祖番外篇】全台最早鍋燒麵碗長這樣　這個原因換成不鏽鋼碗" (in Chinese (Taiwan)). Mirror Media. Retrieved 1 April 2026.
  5. ↑ 葉盛耀 (17 August 2024). "今日必吃／不只一蘭！鍋燒麵店也可選軟硬度　高品質米其林也認證" (in Chinese (Taiwan)). NOW News. Retrieved 1 April 2026.
  6. ↑ 林承彥 (25 April 2020). "南北意麵大不同 師出同宗皆美味" (in Chinese (Taiwan)). China Times. Retrieved 1 April 2026.
  7. ↑ Huang, Coco; Lin, Shirley (18 March 2025). "鍋燒麵是日本來的？跟著高鐵美食地圖來趟「台風和食」美味巡禮" (in Chinese (Taiwan)). China Times. Retrieved 1 April 2026.
  8. ↑ 陳品臻 (25 April 2020). "道地的鍋燒意麵怎麼煮？簡單 2 招提升高湯層次好風味" (in Chinese (Taiwan)). Liberty Times. Retrieved 1 April 2026.
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