Chilled wheat noodles tossed in a nutty sesame-soy dressing with julienned cucumber, a favorite hot-weather lunch across Taiwan.
Taiwanese Cold Sesame Noodles is a real, traditional Taiwanese dish, known as Liang Mian. Chilled wheat noodles tossed in a nutty sesame-soy dressing with julienned cucumber, a favorite hot-weather lunch across Taiwan.\n\nLiang mian, or 'cold noodles', became especially popular in Taiwan's hot, humid summers as a quick, no-cook-required lunch, drawing on broader Chinese cold noodle traditions adapted with local sesame paste and black vinegar.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Taiwanese home cooking, not a generic stand-in for a search term.
Serves 4
Boil the noodles according to package instructions until just tender, then drain and rinse immediately under cold water to stop cooking and remove excess starch.
Toss the cooled noodles with a touch of sesame oil to prevent sticking; set aside.
Whisk together sesame paste, soy sauce, black vinegar, sugar, sesame oil, chili oil and garlic, thinning with water until pourable.
Pour the dressing over the noodles and toss thoroughly to coat every strand.
Top with julienned cucumber and scallions.
Sprinkle with toasted sesame seeds and serve chilled or at room temperature.
Rinse the noodles under cold water immediately after boiling β this stops residual cooking and keeps them from clumping.
Thin the sesame dressing gradually with water; it should coat a spoon but still pour easily.
Toss the noodles with a little oil before dressing so the sauce doesn't seize up against sticky starch.
Add shredded poached chicken for a more substantial main-dish salad.
Swap black vinegar for rice vinegar for a milder, brighter tang.
Add blanched bean sprouts for extra crunch, a common addition in casual eateries.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Liang mian, or 'cold noodles', became especially popular in Taiwan's hot, humid summers as a quick, no-cook-required lunch, drawing on broader Chinese cold noodle traditions adapted with local sesame paste and black vinegar.
Tahini works well as a substitute, though it's slightly less roasted-tasting β add an extra splash of sesame oil to compensate.
Yes, but dress the noodles just before serving; pre-dressed noodles can clump if they sit too long.
They weren't tossed with oil after rinsing, or the dressing was added too long before serving β coat them promptly.
Per serving (280g / 9.9 oz) Β· 4 servings total
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