Liang Mian Taiwanese Cold Noodle Salad

250g wheat noodles or egg noodles
½ cucumber, julienned
1 small carrot, julienned

Cold water, for rinsing

The Sesame Sauce

5-6 tablespoons sesame paste
3-5 tablespoons cold water
2 tablespoons light soy sauce
1-2 tablespoons sugar
Juice of 1 lime
3 tablespoons sesame seeds

Optional chilli oil, to serve

PREPARATION

1. Bring a pot of water to the boil and cook the noodles for 5-6 minutes until tender.

COOKING

1. Drain and rinse thoroughly under cold running water until completely chilled. Set aside to drain well.
2. Julienne the cucumber and carrot into fine strips. Submerge briefly in cold water to retain crunch, then drain.
3. In a bowl whisk sesame paste with cold water gradually until the consistency resembles thick double cream. It should be glossy and smooth.
4. Add light soy sauce, sugar and lime juice. Whisk until fully combined and balanced.
5. Stir through sesame seeds. Adjust lime or sugar if needed.
6. Toss the noodles lightly with a portion of the sesame sauce until coated.
7. Plate the noodles and top with cucumber and carrot.
8. Spoon extra sauce over the top and finish with chilli oil if desired.

School of Wok Tips

• Always rinse noodles in cold water to stop cooking and firm the texture.
• Add water gradually to sesame paste to avoid splitting.
• Aim for a sauce thick enough to coat but not drown the noodles.
• Keep vegetables crisp by soaking briefly in cold water before serving.

FAQs

Can I use peanut butter instead of sesame paste?
Yes? Smooth peanut butter works well, though the flavour will be slightly different from traditional Liang Mian.

Should the noodles be completely cold?
Yes? This is a chilled dish and should be served fully cooled.

Can I make this ahead of time?
Yes? Keep noodles and sauce separate and combine just before serving for best texture.