麵Noodles

From the russet broth of beef noodle soup to the small, shrimp-topped bowls of Tainan's danzai noodles, the soup is what Taiwanese noodle shops are judged on. Most cook the noodles to order and leave the finishing to the table: pickled mustard greens, chili oil, a scatter of cilantro. Dry noodles tossed in sauce, with a small bowl of soup on the side, are just as everyday as the soup versions.