cold noodles

A traditional healthy and delicious Japanese lunch, zaru soba is simple and easy to make!

Zaru Soba (Cold Soba Noodles -ざるそば)

dry soba noodles

daikon

scallions (finely chopped)

wasabi paste

nori

kombu (dried kelp)

soy sauce

mirin

sugar

bonito flakes dashi powder

Add kombu to 2 cups of water and set aside for 30 minutes.
Add soy sauce, mirin and sugar and bring to a boil. As soon as the water comes to a boil, remove the kombu and discard it, or slice it into to sticks. You can then pan fry it with a little soy sauce to eat as a side. Add bonito flakes (or dashi powder) and boil for 3 minutes. Turn the heat off and let sit for a couple of minutes, until all the flakes have sunken to the bottom of the pot.

Strain the mentsuyu into a container with a lid, let cool to room temperature, seal and refrigerate. The mentsuyu is best when very cold.

Squeeze out half of the water from the grated daikon. you want to keep some of the water so it stays moist but remove enough so you can shape it into a little mound. Set aside.

Bring a medium pot of water to a boil. Add soba noodles and cook according to the instruction on the package (noodles usually take between 5-8 minutes to cook). Drain and rinse under cold water. Drain well and divide noodles among two plates or shallow bowls.

Pour about 1/2 &#8211; 3/4 cup of mentsuyu into a bowl for dipping the noodles and serve with a side of grated daikon, scallions, wasabi and nori. Add them to the mentsuyu before eating.

This satisfying and refreshing cold noodle is great for summer time, easy to make and with only minimal cooking involved.

Taiwanese Cold Noodles with Sesame Dressing (Liang Mian)

tbsp Chinese sesame paste

peanut butter (can be replaced with sesame paste)

1½ tbsp soy sauce

tbsp sesame oil

sea salt

brown sugar

tbsp water (use less if using tahini)

garlic (grated garlic

tbsp rice vinegar (can be replaced with apple cider vinegar

Chinese noodles (see main post

½ English cucumber

carrot

chili oil (optional)

Put all the dressing ingredients into a salad shaker or mason jar and shake until the dressing is smooth.  If using tahini, start with 2 tbsp of water as it&#039;s runnier than Chinese sesame paste.

Make the dressing

To make a soft boiled egg, steam egg for seven minutes and soak it in cold water before peeling.

Julienne or grate cucumber and carrot and set it aside.

Chop the ham into thin strips and set it aside.

Prepare the toppings

Cook noodles according to the package, do not over cook!

When the noodles are done cooking, soak or rinse it with cold water to cool down.  Remember to drain it-- don&#039;t let the noodle sit in water.

Cook noodles

Try the dressing to see if the flavor needs to be adjusted base on your taste.

Top the noodles with toppings, mix with sesame dressing and enjoy!

Assembling

These creamy sesame noodles are quick &amp; easy to make and loaded with incredible flavors, making it the ultimate meal for the weekdays. Garnished with crisp vegetables, these Taiwanese cold noodles are truly a burst of flavor in every bite, ready to go in just 10 minutes using just a handful of ingredients. 

10-Minute Sesame Noodles (Ma Jiang Mian)

oz (113 grams) wheat noodles

cucumber, cilantro, green onion, chili

tbsp Chinese sesame paste (Zhi Ma Jiang)

garlic (minced)

tbsp light soy sauce

tbsp dark soy sauce

tsp rice vinegar (or Chinese black vinegar)

tsp sesame oil

tsp sugar (or honey)

tbsp hot water (or to taste, preferably from boiling the noodles)

Cook noodles according to package instructions, reserving some of the hot water for the sauce. Drain and rinse the noodles under ice-cold water, carefully tossing them to cool evenly. Drain well and place in a bowl.

Combine all sauce ingredients in a bowl. Garnish the noodles with cucumber, cilantro, green onion, chili oil, and/or crushed sesame seeds, and pour the sauce on top. Mix well to combine and serve immediately. Enjoy!

A refreshing cold noodle dish in a sweet and sour gochujang sauce. Perfect for the warm weather!

Bibim Guksu (Spicy Cold Noodles)

buckwheat noodles (memil guksu)

cucumber (about 3 ounces)

carrot (about 3 ounces)

red cabbage leaves

lettuce leaves

kimchi

sesame oil (See note)

sesame seeds

Korean chili pepper paste, gochujang

Korean chili pepper flakes, gochugaru

Korean/Asian hot mustard paste, gyeoja (optional)

sugar (or corn syrup/oligo syrup) (adjust to taste)

rice vinegar or apple cider vinegar (adjust to taste)

garlic

Mix all sauce ingredients and keep it cool in the fridge. The sauce can be prepared ahead of time, and it will keep well for up to 2 weeks.

Julienne the cucumber, carrot and red cabbage. Thinly slice the lettuce. Keep them cool in the fridge or in ice water (drain well before using) if you like.

Bring a medium pot of water to a boil. Cook the noodles according to the package instructions. Drain quickly and shock in cold water to stop cooking.

Drain and rinse in icy cold water until the noodles are very cold. Make two one-serving size mounds. Place the mounds in a colander to drain.

Place the noodles in the middle of the serving bowl and nicely arrange the cold vegetables over the noodles. Drizzle the sesame oil over,  sprinkle with the sesame seeds, and place a half of boiled egg on top.  The sauce can be served on top or separately.

Alternatively, you can toss it all together before serving. Mix the noodles well with the sauce, add the sesame oil and vegetables, and toss well. Sprinkle with the sesame seeds and place a half of boiled egg on top.

Traditional oriental flavours collide in this delicious recipe by Valli Little. Mixed mushroom noodles with tea-marbled eggs? Need we say more?

Mixed mushroom noodles with tea-marbled eggs

tsp Chinese five-spice powder

(125 milliliters) dark soy sauce

star anise

black tea bags (we used English breakfast)

eggs

yang chun dried wheat noodles (from Asian grocers)

bok choy, quartered lengthways

(80 milliliters) peanut oil

mixed Asian mushrooms,

garlic cloves, crushed

Black sesame seeds and micro radish, to serve

garlic clove, crushed

tbs each rice vinegar and peanut oil

tsp each sesame oil, chilli oil and finely grated ginger

tsp caster sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981840878001&=domain=del

5348771529001-5981840878001

Peanut Lime Noodles

Peanut Lime Sauce

peanut butter

water

lime juice

rice vinegar

agave, maple syrup,

sesame oil

ginger

garlic,

Noodle Salad

dry noodles

carrots,

red bell peppers,

english cucumber

cilantro

mint

Pan Seared Tofu, optional

lettuce

This quick &amp; easy zaru soba recipe features cold soba noodles dipped in an ultra-flavorful flavorful Tsuyu sauce made with only 4 simple ingredients from your pantry! This light and refreshing meal takes just a few minutes to prepare, and truly the ultimate way to cool down on a hot summer day. 

10-Minute Zaru Soba (Cold Soba Noodles)

oz (two bundles) soba noodles (or more)

sesame seeds, shredded nori, and microgreens (optional,

(240 milliliters) dashi ((2/3 tsp of instant dashi mixed

(65 milliliters) soy sauce

(70 milliliters) mirin

tbsp (10 grams) sugar

Add dashi, soy sauce, mirin, and sugar into a saucepan and bring to a boil, stirring to ensure the sauce is well combined. Set aside to cool, or place in the fridge/freezer to speed up the process.

Cook noodles according to package instructions. Drain and rinse the noodles under ice-cold water tossing them to cool evenly, and drain them of excess water. Garnish your noodles with shredded nori, sesame seeds, and/or microgreens as desired.

Pour the dipping sauce into a small bowl and dress to your liking. Dip your noodles in the sauce and enjoy!

Szechuan Cold Noodles

egg noodles noodles

English cucumber

vinegar

sesame paste

salt

tbsp. light soy sauce

tbsp. Szechuan style chili oil + a slightly more for drizzling

scallion

peanuts

Set up a steamer with enough water and bring to a boiling.

Spread noodles on a steamer and then steam for 4-5 minutes. Then add a small pinch of salt in the water and then transfer the noodles in the water. Heat until the water boils again.

Transfer out and add 1/2 tablespoon f oil immediately (This will help to avoid the noodles being sticky with each other). Stir to mix well. Use chopsticks to stir the noodles up repeatedly to help the noodles cool down quickly. In hot days, you can even resort to an electric fan.

If fresh noodle is used

Cook the noodles according to the instruction on the package. I recommend you only cook the noodles about until 80% cooked.

If dried noodle is used

When the noodles are completely cooled down, add shredded cucumber and all the other seasonings. Mix well and serve cold.

Drizzle some chili oil on top, garnish green onion and roasted peanuts.

Assemble the noodles

https://www.youtube.com/watch?v=uGC5e7fvgm0

Full recipe 
https://www.chinasichuanfood.com/szechuan-cold-noodles/

Music by Wayne Jones

Sichuan Cold Noodles

Bring the flavours of southwest China into your home with this killer recipe by Valli Little.

Egg noodles with Sichuan pepper chicken and cucumber

chicken breasts

(165 milliliters) light soy sauce

Sichuan peppercorns

spring onions

egg noodles

Lebanese cucumbers, thinly sliced

tbs rice vinegar

(60 milliliters) Chinese sesame paste (from Asian grocers)

Chinese black vinegar (chinkiang)

Coriander leaves, white sesame seeds

green chillies, chopped

chives, choppe

flat-leaf parsley, leaves

(180 milliliters) peanut oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

There are few meals more suited to a hot summer day than a bowl of Chinese cold noodles. This suān là (酸辣), or “sour spicy” cold noodle recipe is at once refreshing and deeply satisfying. It’s also easy to throw together, and you can make it with dried spaghetti!

Sour Spicy Cold Noodles (酸辣冷面)

spaghetti ((or wheat noodles))

Shanghai rice vinegar ((or seasoned/regular rice vinegar))

chili oil

Sichuan peppercorn powder

MSG ((or mushroom powder, optional))

garlic ((very finely minced))

noodle cooking water

scallion ((chopped))

cucumber ((julienned, optional; about 6 ounces 170 grams))

Cook the noodles according to package instructions until al dente or 1 minute past al dente stage.

Meanwhile, in a serving bowl, add the light soy sauce, Shanghai rice vinegar, chili oil, sugar, Sichuan peppercorn powder, sesame oil, dark soy sauce, salt, MSG (if using), and garlic.

Add the noodles, noodle cooking water, scallion, and cucumber. Toss everything together and serve. If the noodles look dry, add a bit more of the cooking water.

Crunchy vegetables and a creamy dressing make these sesame noodles irresistible!  Get that perfect take-out taste at home with this delicious and easy cold sesame noodles with vegetables recipe!

Cold Sesame Noodles with Crunchy Vegetables Recipe

lo mein noodles

scallions

red bell pepper

cucumber

raw tahini

chili garlic sauce

ginger root

garlic (grated)

Cool the lo mein noodles according to package directions for al dente. Drain and toss with two tablespoons of sesame oil in a large bowl. Cover and chill for one hour.

Meanwhile, prepare the vegetables. Slice the scallions and cut the bell pepper, carrot, and cucumber into thin matchsticks. Set a few pieces of each vegetable aside to use as garnish (optional).

Whisk together the sauce ingredients in a medium bowl. Add the chilled lo mein noodles and vegetables and toss well. Garnish with reserved vegetable pieces and sprinkle with sesame seeds. Serve at once.

Chilled curly wheat noodle topped with cool cucumber, crunchy carrots, juicy and vibrant tomato and chilled and shredded meat (or substitute tofu) drizzled with refreshing sesame vinaigrette.

Hiyashi Chuka, Chilled Ramen

oz cooked ramen noodles

cucumber (julienned)

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The most viewed cold noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zaru Soba (Cold Soba Noodles -ざるそば)

Taiwanese Cold Noodles with Sesame ...

10-Minute Sesame Noodles (Ma Jiang ...

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The most viewed cold noodles recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine