Chilled glass noodles tossed with cucumber, carrot and a tangy sesame-vinegar dressing, a refreshing Chinese cold noodle salad.
Liangban fensi uses mung bean glass noodles, prized for their slippery, springy texture and ability to soak up a bold dressing without becoming soggy, making them ideal for cold noodle preparations. The noodles are boiled briefly then shocked in ice water to stop cooking and firm up their texture, tossed with crisp julienned vegetables for contrast and color against the translucent strands. A dressing built on black vinegar, soy sauce, sesame oil and a touch of chile oil ties everything together, resulting in a light, refreshing dish commonly served as a cold starter or side alongside richer Chinese main courses.
Serves 4
Soak or boil the glass noodles according to package instructions, usually 4-6 minutes, until tender.
Drain and immediately plunge the noodles into ice water to stop the cooking and firm up their texture; drain again and cut into shorter lengths if very long.
Shocking the noodles in ice water immediately after cooking keeps them from turning mushy or sticking together in a clump.
Whisk garlic, soy sauce, black vinegar, sesame oil, sugar and chile oil together.
Toss the drained noodles with cucumber, carrot and the dressing.
Garnish with cilantro and sesame seeds, and serve chilled.
Shock the cooked noodles in ice water right away — this stops the cooking and keeps them from clumping or turning mushy.
Cut very long noodle strands into shorter, more manageable lengths for easier eating and tossing.
Adjust the chile oil to taste; it's easy to add more to individual servings but hard to remove once mixed in.
Adding shredded cooked chicken makes this a heartier main-course salad.
Some versions include bean sprouts for extra crunch.
A peanut butter-based dressing can replace the vinegar-based one for a richer, nuttier flavor.
Refrigerate up to 2 days in an airtight container; the noodles may firm up further when chilled, so let sit a few minutes at room temperature before serving.
Cold glass noodle salads are common across Chinese regional cuisines, particularly popular in warmer months, valued for their refreshing quality and the noodles' unique ability to hold a bold, tangy dressing without becoming soggy.
They're made from mung bean starch, giving them a translucent appearance and distinctly springy, slippery texture once cooked.
Yes, it holds up well refrigerated for a day or two, making it a convenient make-ahead side dish.
They likely weren't shocked in ice water after cooking, or weren't tossed with the dressing while still slightly warm — always shock and drain thoroughly.
Per serving (200g / 7.1 oz) · 4 servings total
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