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.
Ingredients
300g thin yellow egg noodles
3 tbsp sesame paste (zhī ma jiàng)
2 tbsp smooth peanut butter
2 tbsp soy sauce
1 tbsp black vinegar
1 tbsp sugar
2 cloves garlic, finely grated
1 tbsp chili oil
2 tbsp warm water
1 cucumber, julienned
Sesame seeds
Instructions
1Cook 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.
2Whisk together sesame paste, peanut butter, soy sauce, black vinegar, sugar, garlic, chili oil, and warm water until smooth and pourable.
3Divide cold noodles between bowls. Pour the sesame-peanut sauce generously over the noodles.
4Top with julienned cucumber and a sprinkle of sesame seeds.
5Mix 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.