Chinese Cold Noodles Recipe

Happy Summer Solstice! Chinese cold noodles or Liang Mian (涼麵) is a deliciously savory yet refreshing snack or meal that’s perfect for hot summer days. It’s a great dish to take to picnics, barbecues, camping…

Whenever we go back to Taiwan, this is one of the first things I get. They sell it at most night markets and it’s always cheap and always delicious. So here’s how you can make it at home:

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  • 8 oz noodles – spaghetti noodles okay
  • 1/3 cup julienned cucumber
  • 2 eggs, beaten
  • 1/3 cup shredded carrots
  • 3 tbsp sweet sesame paste
  • 1 tbsp chili oil
  • 1 tbsp water, or if you’re my mom, garlic water (water soaked with a couple cloves of garlic)
  • 2 tsp sesame oil, separated
  • 1 tsp rice wine vinegar
  • Salt and pepper to taste


  1. Boil the noodles according to package instructions. When done, run immediately under cold water until noodles are cooled, then toss with 1 tsp sesame oil to prevent stickiness.
  2. Fry the egg, pancake-style – letting it cook completely on one side before flipping it over. Cool in the refrigerator, then fold into thirds and slice into thin strips.
  3. To prepare the sauce, mix sesame paste, chili oil, sesame oil, and rice wine vinegar.
  4. Pour sauce over noodles and mix well – it should be a little extra saucy to cover the vegetables once added. Taste and salt and pepper as needed.
  5. Top noodles with sliced egg, carrots and cucumber – then serve cold!

Taiwanese Cold Noodles

15 mins
Serves 4
8 oz noodles,
1/3 cup julienned cucumber,
2 eggs, beaten,
1/3 cup shredded carrots,
3 tbsp sweet sesame paste
1 tbsp chili oil
1 tbsp water
2 tsp sesame oil
1 tsp rice vinegar
salt and pepper to taste


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