Taiwan maze-men has nothing to do with Taiwan. It’s a dish that came from Nagoya, the Japanese equivalent of a midwestern city, a middle child living in the shadows of Tokyo and Osaka. However, there are numerous strange culinary inventions that originated in that city, such as the cutlet doused in miso sauce, or Japanese style spiced wings. Taiwan maze-men is not the best known of Nagoya foods, but it’s still a highly popular dish.
Maze-men is a direct translation of the Chinese ban-mian, soupless noodles that are meant to be mixed before being eaten. Taiwan maze-men consists of thick noodles, onion or garlic oil, spicy sauteed ground pork, shredded nori, and chopped Chinese chives, and an uncooked egg yolk on top.
I didn’t have any chives, so I topped it with some thinly sliced cabbage. Not the best substitute, but it’ll provide some crunch. I had some doubts about the freshness of my eggs, so I threw them in a 140f hot water for 45 minutes, so that they would come out soft-cooked. The eggy parts are essential to this dish.
The spicy pork I made by sauteeing doubanjian (Chinese spicy chili bean) with garlic until the oil turned red, and then threw in some soy sauce, sugar and sake. The ground pork is the main salty element in this dish, so season heavily.
If you have the ground pork, noodles, and the egg yolk, I think you got the most essential parts covered. This sum of this dish is much, much greater than its parts. It becomes this eggy, spicy, porky mass when it’s mixed.