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Taiwanese Cold Noodles

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pastas•taiwanese•vegetarian, dairy-free
25 minutes•4 servings•

Ingredients

  • 12 ounces thin wheat noodles
  • 1 large cucumber – julienned
  • 1/2 cup Chinese sesame paste
  • 3 tbsp soy sauce
  • 2 tbsp Chinese black vinegar
  • 1 1/2 tbsp sugar
  • 3 cloves garlic – finely grated
  • 1/2 cup water – warm
  • 1/4 tsp white pepper
  • toasted sesame seeds – for serving
  • chili oil – for serving
Taiwanese Cold Noodles

Instructions

1. Julienne the cucumber and set it in the refrigerator to chill.

2. In a medium bowl, whisk the warm water into the Chinese sesame paste until smooth and pourable, then whisk in the soy sauce, Chinese black vinegar, sugar, garlic, and white pepper until glossy.

3. Bring a large pot of water to a rolling boil. Add the noodles and cook, stirring, 3–4 minutes, until just tender and springy with a slight bite.

4. Drain the noodles and rinse under cold running water until fully cool. Shake off excess water until very well drained.

5. Transfer the noodles to a large bowl, pour in the sauce, and toss until evenly coated.

6. Divide the noodles among bowls, mound the chilled cucumber on top, sprinkle with toasted sesame seeds, and serve with chili oil.

Taiwanese Cold Noodles, known locally as liang mian, is a beloved warm-weather street food built on bouncy chilled wheat noodles cloaked in a nutty, savory-sour sesame dressing. The sauce balances roasted sesame depth with soy saltiness, a gentle sweetness, and the bright tang of black vinegar, while fresh garlic adds a punchy aroma. Crisp julienned cucumber on top brings cool contrast and crunch, and a dusting of sesame seeds ties the flavors together.

Born from Taiwan’s bustling breakfast shops and night markets, liang mian is prized for its refreshing simplicity and quick assembly. Vendors often prepare the sauce in large batches and toss it to order over cold noodles, sometimes offering chili oil on the side for heat. Over time, regional and personal touches emerged—some add egg ribbons or bean sprouts—yet the core identity remains chilled noodles, sesame-based sauce, and cucumber.