Taiwanese Cold Noodles

September 19, 2019Mrs. Lin's Kitchen
Taiwanese Cold Noodle

Hello everyone! Welcome back to Mrs. Lin’s Kitchen.

Today, I’m sharing with you the recipe for Taiwanese Cold Noodles or Liang Mein in Mandarin Chinese. Similar to Vietnamese Cold Rice Noodle or Bun, Taiwanese cold noodles are refreshing with interesting textures and it’s perfect for warmer weather.

Summer in Taiwan can get quite unbearably humid and hot. Eating something like hotpot or beef noodle soup just doesn’t sound attractive. Besides sushi and sashimi, Taiwanese cold noodles or Liang Mein are among one of the popular dishes eaten during this weather.

Since it’s very popular, you can find Taiwanese cold noodles in the supermarkets, night markets and even at 7-Eleven in Taiwan. Some street vendors also specialize in it. Taiwanese cold noodles are a Taiwanese version of cold pasta salad. It’s actually quite simple and easy to make at home.

Taiwanese Cold Noodle

Ingredients

Taiwanese Cold Noodle
  • 1 medium carrot
  • 2 Japanese cucumbers (or Persian cucumbers)
  • 1 bag of bean sprout
  • 1 egg
  • Noodles
Taiwanese Cold Noodle
  • 3 tbsp of roasted sesame seeds
  • 2 tbsp of peanut butter
  • 4 tbsp of dashi (or water)
  • 1 tsp of grated garlic
  • 1 tbsp of sugar
  • 1/2 tsp of salt
  • 1 tbsp of soy sauce
  • 1/2 tbsp of sesame oil
  • 1/2 tbsp of spicy oil
  • 1 tbsp of lemon juice

The main ingredients used in this dish are oily noodles, julienne cucumber, carrots and thin strands of cooked eggs along with either peanut, sesame or the combination of the two sauces.

Bean sprouts, thin strips of chicken and cilantro are also commonly used. If you have a peanut allergy, you can substitute with other nuts like cashew or almond.

Taiwanese cuisine is strongly influenced by Japanese cuisine. That’s why you see dashi used in this recipe. To learn how to make different types of dashi from scratch, you can watch this video.

If you don’t want to use dashi, using plain water is totally fine.

Taiwanese Cold Noodle

Traditionally, precooked oil noodle is used in Taiwanese Cold Noodle. If you have a gluten allergy, feel free to use gluten-free alternatives such as rice noodles. They will taste just as good!

Read more: Quick and Easy Japanese Recipes

Taiwanese Cold Noodles

Taiwanese Cold Noodle
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Taiwanese Cold Noodle

Refreshing, quick and easy Taiwanese noodle recipe which is perfect for warmer months.

Ingredients

Main Ingredients

  • 1 medium carrot
  • 2 Japanese cucumber, or Persian cucumber
  • 1 bag bean sprout
  • 1 egg
  • precooked oiled noodle, or gluten-free alternatives

Sesame Sauce Ingredients

  • 3 tbsp roasted sesame seeds
  • 2 tbsp peanut butter
  • 4 tbsp dashi, or water
  • 1 tsp grated garlic
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 tbsp soy sauce
  • 1/2 tbsp sesame oil
  • 1/2 tbsp spicy oil
  • 1 tbsp lemon juice

Instructions

Prepare the Ingredientd

  • 1)

    Grate the garlic. Julienne carrot and cucumber.

  • 2)

    Grind roasted sesame seeds with a mortar and pestle.

  • 3)

    Beat the egg. Fry in an oiled pan. Make sure to thinly spread the egg and set the heat on low so the egg is cooked evenly without burning. Julienne the egg.

  • 4)

    Cook the noodle according to the instructions on the package. When the noodle is cooked, drop into a bowl of ice to cool off.

  • 5)

    Drain the noodle and refrigerate for at least an hour.

  • 6)

    Rinse and drain the bean sprout.

Make Sesame Sauce

  • 1)

    Combine ground sesame seeds, peanut butter and 1/3 of the dashi. Mix well.

  • 2)

    Add garlic, sugar, salt, soy sauce, sesame oil, spicy oil, and lemon juice. Mix everything together.

Serve

  • 1)

    Add the noodle into a deep bowl.

  • 2)

    On the bed of noodle, place carrot, cucumber, bean sprout, and egg.

  • 3)

    Drizzle with sesame sauce.

Notes

If your roasted sesame seeds aren’t very fragrant, you can lightly roast them on the stove top.
Use a mandoline slicer to julienne the carrot and cucumber if you own one.

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