Chilled yellow noodles tossed in a creamy, nutty sesame-peanut sauce with a splash of garlic, vinegar, and chili, topped with shredded cucumber — Taiwan's favorite no-cook summer lunch.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: plate or shallow bowl
Garnishes: cucumber, sesame seeds, chili oil
Accompaniments: miso soup, iced tea
Instructions
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1
Cook noodles in boiling water according to package directions. Drain and rinse under cold water until completely chilled. Drain well and toss with a drizzle of sesame oil to prevent sticking.
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2
Whisk together sesame paste, peanut butter, soy sauce, black vinegar, sugar, garlic, chili oil, and warm water until smooth and pourable.
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3
Divide cold noodles between bowls. Pour the sesame-peanut sauce generously over the noodles.
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4
Top with julienned cucumber and a sprinkle of sesame seeds.
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5
Mix everything together thoroughly before eating. Adjust vinegar and chili to taste.
Did You Know?
Taiwanese cold noodles are always paired with a small bowl of miso soup at lunch shops — the combination of cold noodles and hot soup is considered the perfect balance.
Chef's Notes
Equipment Tips
- pot
- mixing bowl
- tongs
Garnishing
cucumber, sesame seeds, chili oil
Accompaniments
miso soup, iced tea
The Story Behind 涼麵
Taiwanese cold noodles (涼麵) developed their unique character in Taiwan's subtropical climate, where a cold, satisfying lunch is essential during the sweltering summers. The Taiwanese version is distinguished by its use of a creamy sesame-peanut sauce (rather than the spicy Sichuan-style sauce) and the pairing with miso soup, a legacy of Japanese influence. Cold noodle shops across Taiwan open early and sell out by mid-afternoon, and the dish is as ubiquitous in summer as beef noodle soup is in winter.
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