A bowl of fool’s noodles might look unassuming, but its simplicity holds decades of history and cultural significance. Found in noodle shops across Taiwan, this dish consists of thin, chewy noodles tossed with scallions and a lightly seasoned oil-based sauce. Unlike most noodle dishes, it arrives at the table without toppings, and diners adjust the flavor themselves with black vinegar, chili oil, and spicy bean dregs. One of the most well-known spots for Fool’s Noodles is Xiaonanmen Fuzhou Fool’s Noodles, a shop that has been serving this dish for over 70 years. 

The name “fool’s noodles” has an uncertain origin. Some say that, because the dish is so simple and inexpensive, only a fool would order something so plain instead of more elaborate options.

A more credible explanation is that the name comes from Taiwanese Hokkien pronunciation, where “fool” (shǎguā) sounds similar to “sa̍h-koe,” referring to briefly boiled noodles. The dish also traces its origins to Fuzhounese immigrants, and while some shops call it “Fuzhou (dry) noodles,” the Taiwanese version has evolved into its own distinct style, with no identical counterpart in China.

Eating fool’s noodles is about finding the right balance of flavors. Many shops suggest first tasting the noodles as they are, then adding black vinegar before adjusting with chili oil or spicy bean dregs. Some diners prefer a heavier mix of all three condiments, while others keep it light to let the original scallion oil flavor stand out. The noodle typically goes with a clear bowl of soup with simple choices of wontons, a boiled egg, and meatballs.