Cold Noodles
Classic Chinese cold noodles with chewy texture, coated in savory sesame sauce, topped with cucumber and bean sprouts. Refreshing and tangy, perfect for summer.
Ingredients
13 items- Dried alkaline noodles 300 g
- Sesame paste (tahini) 3 tbsp
- Light soy sauce 2 tbsp
- Black vinegar 2 tbsp
- Sugar 1 tsp
- Salt 1/2 tsp
- Garlic 2 cloves
- Chili oil 1 tbsp
- Cucumber 1
- Mung bean sprouts 100 g
- Crushed peanuts 2 tbsp
- Sesame oil 1 tsp
- Cold boiled water as needed
Nutrition
Steps （5 steps）
Bring a large pot of water to a boil. Add noodles and cook over high heat for 4–5 minutes until no white core remains. Drain, rinse under cold water, toss with sesame oil, and spread out to cool.
Blanch bean sprouts in boiling water for 30 seconds, then cool in cold water and drain. Shred cucumber finely. Mince garlic.
Make the sauce: In a bowl, gradually stir 2 tbsp cold water into sesame paste until smooth. Add soy sauce, vinegar, sugar, salt, and garlic; mix well. Add chili oil if using.
Place cooled noodles in a large bowl. Pour sauce over and toss with chopsticks until each strand is evenly coated.
Divide noodles into bowls. Top with cucumber, bean sprouts, and crushed peanuts. Drizzle extra chili oil and vinegar to taste. Serve.
Tips
Add a pinch of salt to the boiling water for firmer noodles. Drain thoroughly after rinsing to avoid diluting the sauce. Thinning sesame paste with water first ensures a smooth, creamy texture. For best flavor, chill for 30 minutes before serving.
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