This Taiwanese cold sesame noodle recipe is a classic with a capital C. You can find them anywhere from local wet markets (菜市場) to traditional beef noodle shops and modern restaurants. The base will always be the same — rich, garlic saucy sesame served over chewy noodles and chilled julienned vegetables. I find myself craving this when the weather starts to warm up. Also, when I have an abundance of salad vegetables lying around.
A studio-worthy meal
Taiwanese Cold Sesame Noodles
Serves 4-5, recipe adapted from CarolEasyLife
Ingredients
Sesame sauce
4 tbsp Chinese sesame paste*
4 tbsp hot water
2 tsp soy sauce
4 cloves garlic, finely minced
2 tsp black vinegar (sub rice or apple cider vinegar)
1.5 tbsp sugar
Toppings & Noodles
1/2 carrot, peeled
1 cucumber
3 eggs
1 package of bean sprouts
1 package egg noodles (or noodle of choice)
Instructions
Sesame Sauce
Using a heat proof jar or container, add the sesame paste and hot water. Stir or shake vigorously to combine.
Add the remaining ingredients and mix thoroughly. Adjust the seasonings if necessary.
Toppings & Noodles
In a medium bowl, beat the eggs and add a pinch of salt.
Over a medium-sized pan, add oil and fry the eggs into a thin crepe. Let cool and slice into thin shreds.
Wash the bean sprouts and boil for 10 seconds. Drain the water and set it aside to cool.
Julienne the cucumber and carrot into thin matchsticks.
Cook the noodles according to package instructions. Add sesame oil or rinse with cold water to prevent them from sticking.
To assemble — arrange the noodles at the bottom and add the toppings and sauce. Serve immediately.
Cooking notes:
The toppings are super flexible, use any salad vegetable you have. Traditionally, this dish is served with shredded chicken.
You can prep the sauce and toppings ahead and store in containers before serving
Chinese sesame paste is made from toasted white sesame seeds, not to be confused with tahini.
If you don’t have Chinese sesame paste, substitute peanut butter or any nut butter though it will affect the taste.