Taiwanese Cold Noodles with Sesame Dressing (Liang Mian)
This satisfying and refreshing cold noodle is great for summer time, easy to make and with only minimal cooking involved.
- 4 tablespoon Chinese sesame paste or tahini raw tahini is not recommended for this recipe
- 1 tbsp smooth peanut butter can be replaced with sesame paste
- 1½ tablespoon soy sauce
- 2 tablespoon sesame oil
- ⅛ teaspoon sea salt
- 1 teaspoon brown sugar
- 4 tablespoon water use less if using tahini
- ½ teaspoon minced garlic grated or pressed through garlic press
- 1 tablespoon rice vinegar can be replaced with apple cider vinegar
Noodle and Toppings
- 2 serving Chinese noodles see main post for more information
- ½ English cucumber
- 1 carrot
- 4 slice ham
- 2 egg
- chili oil optional
Prepare the toppings
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.
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't let the noodle sit in water.
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!
Calories: 592kcal | Carbohydrates: 17g | Protein: 27g | Fat: 48g | Saturated Fat: 10g | Cholesterol: 198mg | Sodium: 1701mg | Potassium: 647mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5412IU | Vitamin C: 5mg | Calcium: 89mg | Iron: 3mg