Taiwanese Cold Sesame Noodles
4 servings
30 minutes
Cold sesame noodles Taiwanese style is a refreshing and aromatic dish from Chinese cuisine, perfect for hot days. The combination of thin egg noodles, crunchy vegetables, and tender mung bean sprouts creates a harmony of textures, while the rich sesame sauce adds a deep nutty flavor with a hint of spice. This recipe has roots in Taiwanese street food where simple yet flavorful dishes are valued for their balance of freshness and depth of taste. Served chilled, it pairs perfectly with refreshing drinks. Delicate garlic, spicy chili, and soy sauce enhance the flavor while green onions add the finishing touch. This dish embodies lightness, brightness, and Asian culinary tradition that can be enjoyed at home or on a picnic.
1
Boil the noodles according to the package instructions. Drain the water and rinse with cold water.
- Egg noodles: 120 g
2
Let it drain, transfer to a larger bowl. Add carrot, cucumber, mung bean sprouts, and mix.
- Carrot: 250 g
- Cucumbers: 250 g
- Mung bean sprouts: 1 glass
3
In a small bowl, mix the sesame seed paste with 3 tablespoons of water.
- Peanut butter: 3 tablespoons
4
Add soy sauce, brown sugar, vinegar, chili garlic sauce, pepper, and garlic.
- Soy sauce: 1 tablespoon
- Brown sugar: 2 teaspoons
- Rice vinegar: 2 teaspoons
- Chili garlic sauce: 1 teaspoon
- Ground black pepper: 0.5 teaspoon
- Finely chopped garlic: 1 teaspoon
5
Pour the sauce over the pasta and mix.
6
Divide the pasta into plates and sprinkle with green onions.
- Chopped green onion: 2 stems