These cold sesame noodles are one of my favorite easy-to-go dishes in Taiwan!
As the weather grows warmer, I tend to cook more cold dishes such as cold salads, grain bowls, and noodle dishes. These Taiwanese cold sesame noodles or liang mian (涼麵) tick all the boxes: it’s simple, cold, and nutritious. The chilled noodles are tossed in a tangy sesame or peanut (or both) sauce and topped with ingredients such as cucumbers, eggs, carrots, and chicken. Whenever I go back to Taiwan, I always eat these noodles at least once because it is almost anywhere from street vendors, to restaurants, to convenience stores like Family Mart and 7-11, and I also just love the dish.
The dish is customizable so you can add whatever toppings you like. I added cucumbers, eggs, and leftover rotisserie chicken. The noodles are perfect for work lunches or picnics since no heating is required. As you can see in the photos, I meal-prepped these noodles in my bento boxes. This dish comes together in about 10 minutes and is seriously one of my favorite Summer dishes!
Taiwanese Cold Sesame Noodles
yield: 2 servings
total time: 10 min.
Ingredients:
For noodles and toppings:
- 2 c. Chinese wheat noodles, cooked
- 1/3 cucumber
- 2 eggs + 1 tsp. water
- 1 c. shredded chicken
- white sesame seeds to top, optional
For sauce (recipe from Cookinginchinglish):
- 4 tbsp. Chinese sesame paste or tahini
- 1 tbsp. smooth peanut butter, can be replaced with sesame paste
- 1½ tbsp. soy sauce
- 2 tbsp. sesame oil
- ⅛ tsp. salt
- 1 tsp. brown sugar
- 4 tbsp. water, use less if using tahini
- ½ tsp. minced garlic, grated or pressed through garlic press
- 1 tbsp. rice vinegar
Directions:
- To make the sauce, whisk all of the ingredients together. Set the sauce aside.
- Julienne the cucumber. You may remove the skin if you would like.
- Whisk the 2 eggs together with 1 tsp. water and pour egg into a non-stick frying pan or with non-stick spray over medium heat. Do not scramble the eggs, just let it cook like a pancake. Place a lid on the pan and cook for about 2 min. Flip the egg pancake over without breaking it and cook for another 2 minutes. Remove the egg pancake and roll it up. Julienne the egg roll.
- Shred some leftover rotisserie chicken or cooked chicken to yield 1 cup.
- Boil the noodles and drain.
- To assemble the dish, plate the noodles and add the chicken, cucumbers, and chicken. Drizzle the top with sauce and sprinkle on white sesame seeds. Enjoy!
*Nutrition facts are estimates.
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The Gastronomy Gal 
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