Staff Meal Dinner: Dry Noodle with Braised Beef
For this staff meal, I had leftovers of the Taiwanese Braised Beef I made for an event. I wanted to cook something hearty and bold, so I put together a Taiwanese-inspired spread that celebrated both flavor and comfort. The centerpiece was a Taiwanese dry beef noodle, made with noodles tossed in a concentrated beef stock that I had simmered down until deeply rich and savory. To accompany the noodles, I braised beef brisket until it was fall-apart tender, each slice carrying the essence of the broth.
To build the bowl, I layered the noodles with the thinly sliced brisket, a silky 63°C egg for that runny yolk richness, and a mix of garnishes that added both crunch and freshness. Alongside it, I charred cabbage to bring out a smoky sweetness, stir-fried just enough to hold its bite. For texture and spice, I served fried cumin tofu, golden and fragrant with that unmistakable earthy aroma. A sprinkle of sugar peanuts added sweetness and crunch, balancing out the savory intensity of the dish.
Altogether, it was a bowl packed with contrasts—tender and crisp, smoky and sweet, rich yet bright. It was the kind of meal that not only filled us up before service, but also gave us that comforting reminder of why food brings people together.
