Simple and classic flavor: Taipei’s no-frills dry noodles with a splash of black vinegar and spicy chili bits—perfectly satisfying!

Text and photos byZhou Huahua

If there’s a street food stall that closes on weekends, specifically Saturdays and Sundays, it must be really something special. I’ve got quite a few such places on my must-try list. For office workers, it just means waiting for the right opportunity—and sometimes fate lends a hand, letting me finally get a taste.

is only open on weekdays, from 6:30 AM to 2:00 PM. It’s not that hard to get some if you just wake up early and beat the morning rush.

Hualin Dry Noodles
Recommendation rating: ★★★★☆ — 4 stars
Short review: A great recommendation for Taipei’s tasty no-frills dry noodles—affordable and delicious, but unavailable on weekends!

That morning, after taking photos of the “Universiade Mural Train,” my next stop was these dry noodles. The shop is tucked away in a lane on Zhonghua Road, near Aiguo West Road and Yanping South Road. You can take the MRT to Xiaonanmen Station and it’s about a 3-minute walk from Exit 1. A nearby landmark is Soochow University’s downtown campus. These dry noodles are a shared memory for many Soochow students. This Zhongzheng District area has many “no-frills dry noodle” shops—all serving what seems like plain white noodles—but each place actually has its own unique flair.

The storefront is pretty hidden. After parking, I still had to look around carefully to find it. It’s almost like eating at home—there’s hardly any decor (laughs). But no worries, that old-school vibe is exactly what makes this kind of snack so satisfying. Worth mentioning: the shop has air conditioning, and it’s pretty strong too—no need to sweat buckets in the summer heat.

Here’s the menu at . There aren’t many options: fried sauce noodles, dry noodles, and plain noodles, all available in small, medium, and large sizes; fish ball soup, wonton soup, green vegetable soup, egg soup, or you can just go for the mixed soup. Most copper-tier priced meals are pretty affordable—you can get a full meal with noodles and soup for under NT$100. A plate of dried small fish or shredded tofu costs NT$20 each. Apparently, the advanced foodie way to eat is to mix the dried small fish into your dry noodles.

The table is set with various seasonings, which is the soul of eating no-frills dry noodles. I often joke that eating this kind of noodle is like testing your cooking skills—the ratio of “oil, vinegar, and spice” is entirely up to you. Spicy chili bits, black vinegar, chili oil, soy sauce, and white pepper are all yours to choose from. Channel your inner little chef and season your bowl of dry noodles just right!

Dry Noodles — NT$35

The dry noodles are simply seasoned with lard and look rather unassuming. One of my basic requirements for dry noodles is that the noodle water must be well drained—how could you let excess moisture ruin the seasoning?

Grab the seasonings on the table and mix to your preference. Personally, I think black vinegar, chili oil, and spicy chili bits are essential. You can adjust the saltiness with a bit of soy sauce, but don’t overdo it. The spicy chili bits are definitely my favorite soul ingredient—their “spicy aroma” really elevates the flavor and takes the noodles to another level. Now, about the noodles themselves: they retain some firmness in the center, keeping their texture, and even have a faint wheaty aroma—a very simple, honest taste.

Fried Sauce Noodles — NT$40

These use the same noodles as the dry noodles, with the difference being an extra spoonful of dark brown fried sauce. It may not look like much is given, but once mixed, the flavor is more than enough, hitting the perfect golden ratio of savory saltiness. Thanks to the owner’s 50 years of expertise, it tastes a bit different from the usual fried sauce you’d find elsewhere—not as salty, which lets the aroma shine even more, with the fermented bean paste playing a big role.

Mixed Soup — NT$50

Want a bit of everything? Then go for the mixed soup. Fish balls, wontons, and egg-drop soup—for NT$50, the portion is generous and solid, which is probably why many people order this. But for some reason, today both the fish balls and wontons were overcooked. The fish balls were way too soft, with no fish flavor left, and the wontons had the same issue—the meat juice completely gone. Honestly, this bowl of soup didn’t really pass muster. Not sure if it was just a one-off though. For similar types of soup, I’d actually recommend instead.

isn’t the kind of place where you take one bite and are instantly blown away—but it leaves a lasting impression, especially that honest old-school flavor and the warm, unpretentious vibe. If you find yourself in the area on a weekday afternoon, do stop by for a bowl of dry noodles!

Hualin Dry Noodles
Address: No. 15, Lane 91, Section 1, Zhonghua Road, Zhongzheng District, Taipei City
Phone: 02 2331 6371
Business hours: Monday–Friday 06:30–14:00 (Closed on weekends)

‘Zhou Huahua, have you eaten?’ Eat first, diet later!
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