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Vegetarian, East Asian

Taiwanese cold sesame noodles

Taiwanese cold sesame noodles, or liang mian, are egg noodles served cold with a creamy sauce made from tahini, soy sauce and rice vinegar, topped with crunchy cucumber and carrot. For 4 people, it takes 25 minutes and no real skill, at €1.90 per person. The key is rinsing the noodles under very cold water and getting the sauce perfectly smooth.

No hot pot tonight, I'm making you liang mian, Taiwanese cold sesame noodles, crisp and refreshing.

Taiwanese cold sesame noodles
Total time
25 min
Difficulty
Very easy
Cost per person
€1.90
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

Liang mian flip the usual noodle dinner on its head, since everything here is about contrast. Cold, slightly firm noodles meet a silky sesame sauce sharpened with raw garlic and rice vinegar. Cucumber and carrot add a fresh crunch that makes this dish especially welcome once the weather warms up.

This is the kind of weeknight dinner you can pull off without turning on the oven or sweating over a hot pan. Kids generally like the sesame sauce, which is mild and slightly sweet, and you can serve it on the side if they prefer to mix it in themselves. It also works well as next day lunch, since the dish is meant to be eaten cold anyway.

The ingredients

4 people

Pantry

  • Egg noodlesoften in the pantry 400 g
  • Tahini or sesame pasteoften in the pantry 4 tbsp
  • Soy sauceoften in the pantry 4 tbsp
  • Rice vinegaroften in the pantry 3 tbsp
  • Sesame oiloften in the pantry 1 tbsp
  • Sesame seedsoften in the pantry 1 tbsp

Fruits and vegetables

  • Garlic 2 cloves
  • Cucumber 1
  • Carrots 2

Allergens Gluten, Sesame, Soy

The step by step recipe

  1. Cook the noodles in boiling water, drain and rinse them under very cold water. 5 min

    Keep rinsing until they're completely cold, to stop the cooking right away.

  2. Mix tahini, soy sauce, vinegar, crushed garlic and a little hot water into a creamy sauce.

    Add the water a spoonful at a time, the sauce should coat the back of a spoon.

  3. Cut the cucumber into sticks and grate the carrots.

    Seed the cucumber so the dish doesn't turn watery.

  4. Toss the noodles with sesame oil so they don't stick together.

    Half a spoonful per portion is enough, they'll shine without turning greasy.

  5. Plate the noodles, pour the sauce over, add the vegetables and sesame seeds, and toss at the table.

    Serve the sauce on the side if some people prefer it milder.

Our tips to get it right

  • Taste the sauce before pouring it over the noodles, it should be fairly bold since cold noodles tend to mute flavors.
  • Toss the noodles well with a fork after oiling them, so they don't clump into a solid mass once chilled.
  • Cut the vegetables into thin sticks rather than thick ones, they mix into the noodles more evenly and are easier to pick up with a fork.

The variations

  • Swap the tahini for peanut butter for a rounder, slightly sweeter sauce that kids tend to love.
  • Add edamame or crumbled smoked tofu for a heartier version with a bit more bite.
  • For a quick version, use plain instant noodles instead of fresh egg noodles, they cook in about 3 minutes.

What to serve it with

  • A clear vegetable broth
  • Steamed salted edamame
  • Iced green tea

Storage

The noodles keep for 2 days in the refrigerator in a sealed container, ideally with the sauce stored separately so they don't go soft. This dish doesn't freeze well. It's meant to be eaten cold or at room temperature, so there's no need to reheat it.

Questions about this dish

Can you make liang mian ahead of time?

Yes, you can cook the noodles and prepare the sauce the day before, keeping them separate in the fridge. Toss everything together right before serving to keep the vegetables crisp.

What can I use instead of tahini?

Peanut butter works really well and gives a slightly sweeter sauce. You can also use sesame paste sold in natural food stores.

Why rinse the noodles under cold water?

Rinsing stops the cooking instantly and washes off extra surface starch. The noodles stay firm and don't stick together once cold.

Is this dish kid friendly?

Yes, the sesame sauce is mild and not spicy, which kids usually enjoy. You can reduce the raw garlic or leave it out of their portion entirely.

How long does it take to make Taiwanese cold sesame noodles?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in Taiwanese cold sesame noodles?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Taiwanese cold sesame noodles cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, sesame, soy. Always check the labels of the products you buy.

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