Liang Mian (Chilled Sesame Noodles)

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

1 pound fresh Chinese wheat noodles

2 teaspoons toasted sesame oil, divided

1⁄4 cup Chinese sesame paste

1 tablespoon mayonnaise

1 tablespoon chili oil, divided

3 tablespoons soy sauce

5 teaspoons Chinese black vinegar

4 teaspoons water

4 teaspoons sugar

1 1⁄2 teaspoons minced garlic, divided

1 teaspoon grated fresh ginger

1 Persian cucumber, cut into 3-inch-long matchsticks

1 scallion, sliced thin

toasted sesame seeds (optional)

The noodles, sesame paste, Chinkiang (or Zhenjiang) black vinegar, and chili oil can be found at most Asian markets. We prefer the chewy texture of fresh noodles that are about ⅛ inch thick, but if they are unavailable, substitute 8 ounces of dried Chinese wheat noodles or spaghetti and increase the cooking time to 6 to 10 minutes. Look for sesame paste that is dark and smooth; stir before using. If Chinese sesame paste is unavailable, use unsalted, unsweetened natural peanut butter. If desired, you may substitute one-quarter of an English cucumber for the Persian cucumber. The noodles can be served as is or with additional toppings (see “Customize Your Bowl”). The noodles, sesame paste, Chinkiang (or Zhenjiang) black vinegar, and chili oil can be found at most Asian markets. We prefer the chewy texture of fresh noodles that are about ⅛ inch thick, but if they are unavailable, substitute 8 ounces of dried Chinese wheat noodles or spaghetti and increase the cooking time to 6 to 10 minutes. Look for sesame paste that is dark and smooth; stir before using. If Chinese sesame paste is unavailable, use unsalted, unsweetened natural peanut butter. If desired, you may substitute one-quarter of an English cucumber for the Persian cucumber. The noodles can be served as is or with additional toppings (see “Customize Your Bowl”).

Directions at americastestkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer