Which dry ramen-style dish is also called shirunashi ramen?

Which dry ramen-style dish is also called shirunashi ramen? Aburasoba is also called shirunashi ramen.

The Japanese name shirunashi ramen means “ramen without soup,” while aburasoba literally means “oil noodles.” Instead of a bowl of broth, the dish uses wheat noodles tossed with a small amount of soy-based tare and aromatic oil or lard.

Common toppings include menma, shredded nori, green onions and sliced meat. Some shops add raw garlic, a raw egg, cheese or minced meat. Diners usually mix the noodles and sauce thoroughly before eating so the seasoning coats every strand.

Aburasoba is associated especially with western Tokyo. Two restaurants, Sanko in Kunitachi and Chinchintei in Musashino, are credited in competing origin stories dating to the 1950s. It is easy to confuse aburasoba with tsukemen, but tsukemen serves noodles beside a separate dipping broth; aburasoba is mixed directly with its sauce.