Taiwanese•quick

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.

Ingredients

Quantities are shown as originally provided.

4 tbsp 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 tbsp soy sauce
2 tbsp sesame oil
⅛ tsp sea salt
1 tsp brown sugar
4 tbsp water (use less if using tahini)
½ tsp minced garlic (grated or pressed through garlic press)
1 tbsp rice vinegar (can be replaced with apple cider vinegar )
2 serving Chinese noodles (see main post for more information )
½ English cucumber
1 carrot
4 slice ham
2 egg
chili oil (optional)

1
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's runnier than Chinese sesame paste.
2
To make a soft boiled egg, steam egg for seven minutes and soak it in cold water before peeling.
3
Julienne or grate cucumber and carrot and set it aside.
4
Chop the ham into thin strips and set it aside.
5
Cook noodles according to the package, do not over cook!
6
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.
7
Try the dressing to see if the flavor needs to be adjusted base on your taste.
8
Top the noodles with toppings, mix with sesame dressing and enjoy!