Cold Sesame Noodles ("Má Jiàng Miàn"; Northern China)
Enjoy a refreshing bowl of Chinese Cold Sesame Noodles, tossed in a creamy sesame sauce with hints of soy, vinegar, and garlic. Perfect for a light, flavorful meal!
Equipment
- Normal Kitchen Utensils
Ingredients
- 8 Oz. Wheat Noodles, Linguini or Spaghetti
- 1 Cucumber Julienned
- 1-2 Scallions (Green Onions) Finely Chopped
- 2 Tbsp Chinese Sesame Paste, Peanut Butter or Tahini
- 2 Tbsp Soy Sauce
- 1 Tbsp Chinese Black Vinegar or Rice Vinegar
- 1 Tbsp Sesame Oil
- 1-2 tsp Sugar
- 1 Clove Garlic Minced
- 1 tsp Chili Oil
- Sesame Seeds For Garnish
- Cilantro For Garnish (Optional)
Instructions
- Boil the Noodles per package directions. Once cooked, drain the noodles and rinse them under cold water to chill them.8 Oz. Wheat Noodles, Linguini or Spaghetti
- While the pasta boils, make the sauce. Mix the sesame paste (or peanut butter or tahini), soy sauce, vinegar, sesame oil, chili oil, sugar, garlic and 2 Tbsp of water.2 Tbsp Chinese Sesame Paste, Peanut Butter or Tahini, 2 Tbsp Soy Sauce, 1 Tbsp Chinese Black Vinegar or Rice Vinegar, 1 Tbsp Sesame Oil, 1-2 tsp Sugar, 1 Clove Garlic, 1 tsp Chili Oil
- Toss the cooked noodles with the sauce until well combined. If necessary, add some extra cold water, 1 Tbsp at a time, until the sauce loosens into a workable consistency.
- You can either serve this dish right away at room temperature, or chill it in the refrigerator for a half hour until it is nice and cold (my preference).
- Before serving, check the sauce consistency and add water, 1 Tbsp at a time, as needed. Serve topped with cucumber, scallions, sesame seeds and (optional) cilantro.1 Cucumber, 1-2 Scallions (Green Onions), Sesame Seeds, Cilantro