cold sesame noodles

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!

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

sesame oil

scallions

red bell pepper

cucumber

sesame seeds

soy sauce

peanut butter

raw tahini

rice vinegar

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.

Sesame Pasta Salad is a quick and easy side dish to serve with just about any meal. It comes together in less than 30 minutes and is sure to be a crowd favorite.

Sesame Pasta Salad

linguine

lite soy sauce

honey

Sriracha

garlic

ginger

pepper

red bell peppers

green onions

Boil pasta according to package directions.

Rinse under cold water until cooled, drain well.

Mix dressing in a small bowl by combining...

Mix dressing in a small bowl by combining soy sauce, rice vinegar, honey, toasted sesame oil, Sririacha, garlic, ginger, and pepper.  Whisk until well combined.

Add pasta, bell peppers and green onions to...

Add pasta, bell peppers and green onions to a large bowl Top with dressing and toss to coat.

Garnish with sesame seeds.

Cover and refrigerate until ready to serve.

Discover the creamy flavors of Taiwanese cold sesame noodles. This easy and delicious cold noodle recipe is perfect for a quick summer meal.

Taiwanese cold sesame noodles recipe

100 gram rice noodles (2 bundles)

tbsp Toasted sesame seeds ((hand-grinded before garnish and serving))

scallion (thin sliced on diagonal)

tsp garlic chili sauce (optional)

tbsp Chinese sesame paste (or tahini (not raw tahini))

tbsp Taiwanese soy sauce paste (or (vegetarian) oyster sauce)

peanut butter (unsalted)

¼ tsp coarse sea salt

½ tsp coconut brown sugar (optional)

Water (room temperature,

Boil

Grind

In the meantime, grind the toasted sesame seeds to release the aroma.

Combine

Transfer the sesame seeds to a mixing cup and combine with ingredients from sesame paste to water. The consistency should be creamy and smooth that’s not too thick or too runny.

Sauce preparations:

To boil the noodles, follow the package instructions and rinse them in cold water and shake away excess water. Place them on a large serving plate and toss with a few teaspoons of oil to prevent them from sticking.

Boil noodles:

Serve

Divide the noodles into two serving bowls. Drizzle the sesame sauce over. Garnish with sesame seeds and scallion. Serve at room temperature.

Serving:

I brought it to a summer cookout this past week and it was a hit with everyone! I cooked the noodles and packed the sauce separately. I tossed the noodles with some light neutral oil to prevent them from getting too sticky. The sauce just needs a little more water to thin before combining the two. This is a great one for hot days! 

https://content.jwplatform.com/videos/ZSe52moE.mp4

Taiwanese cold sesame noodles.mp4

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