📝 About This Recipe
A classic Chinese street food favorite, these cold noodles are a refreshing balance of creamy, nutty, savory, and spicy flavors. The sauce, built on deeply toasted sesame paste and aged black vinegar, clings beautifully to chewy wheat noodles, making it a perfect side dish for hot summer days. It's a harmonious blend of textures, from the cooling crunch of fresh cucumbers to the silkiness of the rich, aromatic dressing.
🥗 Ingredients
The Noodles
- 12 ounces Fresh thin wheat noodles (dried egg noodles or spaghetti can be substituted)
- 1 tablespoon Toasted sesame oil (to prevent sticking after boiling)
The Signature Sauce
- 4 tablespoons Chinese sesame paste (ensure it is made from toasted seeds; stir well before measuring)
- 2 tablespoons Light soy sauce (for saltiness and umami)
- 1.5 tablespoons Chinkiang black vinegar (adds a unique fruity acidity)
- 1 tablespoon Granulated sugar (to balance the vinegar and spice)
- 1 teaspoon Fresh ginger (finely grated or minced)
- 2 cloves Garlic (pressed or finely minced)
- 2 tablespoons Chili oil with flakes (adjust to your preferred spice level)
- 2-3 tablespoons Warm water (to thin the sauce to a coating consistency)
Fresh Garnishes
- 1/2 piece English cucumber (julienned into matchsticks)
- 2 stalks Green onions (thinly sliced on the bias)
- 1/4 cup Roasted peanuts (roughly crushed)
- 1 teaspoon Toasted sesame seeds (for extra crunch)
- 1/4 cup Fresh cilantro (roughly chopped)
👨🍳 Instructions
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1
Bring a large pot of water to a rolling boil. Do not add salt to the water if using fresh Asian wheat noodles, as they often contain salt already.
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2
Add the noodles to the boiling water and cook according to package instructions (usually 2-4 minutes for fresh or 5-7 for dried). Aim for 'al dente'—they should have a slight bite.
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3
Immediately drain the noodles in a colander and rinse them under cold running water for 1-2 minutes. This stops the cooking process and removes excess starch for a cleaner mouthfeel.
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4
Transfer the well-drained noodles to a large bowl and toss with 1 tablespoon of toasted sesame oil. Spread them out on a tray or keep tossing them in front of a fan to cool them quickly and ensure they don't clump.
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5
In a medium mixing bowl, begin the sauce by whisking the Chinese sesame paste with 1 tablespoon of warm water at a time. It may look broken at first, but keep whisking until it becomes smooth and creamy.
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6
Whisk in the light soy sauce, Chinkiang black vinegar, and sugar until the sugar has completely dissolved.
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7
Stir in the grated ginger, minced garlic, and the chili oil with flakes. Taste the sauce; it should be a bold punch of nutty, sour, and spicy flavors.
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8
If the sauce feels too thick to pour, add another tablespoon of warm water. It should be the consistency of heavy cream.
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9
Prepare your garnishes: julienne the cucumber into thin matchsticks and slice the green onions and cilantro.
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10
To serve, portion the cooled noodles into individual bowls or one large platter.
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11
Drizzle the sesame sauce generously over the noodles. Do not mix yet if you want a beautiful presentation.
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12
Top with the julienned cucumber, crushed peanuts, green onions, sesame seeds, and cilantro.
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13
Serve immediately, instructing diners to toss the noodles thoroughly themselves to coat every strand in the rich sauce.
💡 Chef's Tips
Always use Chinese sesame paste made from toasted seeds rather than Middle Eastern tahini; tahini is made from raw seeds and lacks the deep, smokey flavor required for this dish. If you cannot find Chinkiang black vinegar, a mix of balsamic vinegar and Worcestershire sauce is a closer substitute than plain white vinegar. For the best texture, use a fan to cool the noodles while tossing them with oil; this creates a distinctively chewy and 'bouncy' noodle texture. Adjust the 'Ma' (numbing) factor by adding a 1/2 teaspoon of ground Sichuan peppercorns if you enjoy the traditional tingle. This dish is best served chilled or at room temperature; if making ahead, keep the sauce and noodles separate until the moment of serving.
🍽️ Serving Suggestions
Pair these noodles with a crisp, cold lager or a chilled glass of jasmine tea to cut through the richness of the sesame. Serve alongside a 'Smashed Cucumber Salad' for a double-dose of refreshing summer textures. Add protein by topping the noodles with shredded rotisserie chicken or pan-seared tofu strips to turn this side dish into a main. These noodles are a fantastic accompaniment to spicy Sichuan boiled fish or cumin lamb. For a colorful spread, serve with a side of blanched bok choy drizzled with oyster sauce.