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.
Servings: 2
Calories: 766kcal
Ingredients
Sesame Dressing
- 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
Instructions
Make the dressing
- 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 tablespoon of water as it's runnier than Chinese sesame paste.
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
- 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.
Assembling
- 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!
Nutrition
Calories: 766kcal | Carbohydrates: 52g | Protein: 33g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 20g | Trans Fat: 0.01g | Cholesterol: 198mg | Sodium: 1959mg | Potassium: 648mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5432IU | Vitamin C: 6mg | Calcium: 105mg | Iron: 3mg