Taiwanese Cold Noodles 涼麵 (Liang Mian)


Date Published: August 7th, 2020 | Last Updated: August 7th, 2020
Author: Abby |Category: asian, mains, easy, vegetarian
Serves: 4 | Prep time: 10 mins | Cook time: 2 mins + time to cook noodles

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If you’ve ever been to Taiwan in the middle of summer, you’ll know that not only does it get hot, it gets HUMID AF. What’s better on a hot sticky day than a refreshing bowl of cold noodles? This dish is commonly found everywhere in Taiwan – you can even pick them up from most convenience stores, pre-packaged in a lunch box and ready to eat – just add the sauce! The direct translation of “liang mian” is “chilled” or “cold” noodles and it’s served as a bowl of cold white noodles mixed with a savoury peanut sauce and topped with cucumber and carrot slices, occasionally a sliced egg. It’s delicious, filling and crazy easy to make! It’s also a great lunch to pack to eat on the go or to avoid the microwave queues at work or school 😉.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

  • Sauce:
    • 6 Tbsps crunchy peanut butter (smooth is okay too but crunchy gives it better texture)
    • 2 Tbsp soy sauce
    • 2 tsp garlic, minced
    • 2 tsp sugar
    • 2 tsp black vinegar
    • 1 tsp sesame oil
    • 3 Tbsps warm water (or more)
  • White Noodles (any brand you like)
  • 1 Tbsp sesame oil
  • 1 cucumber, julienned
  • 1 carrot, julienned

Directions:

Make the sauce by combining all the sauce ingredients together except for the water. Once combined, add 1 Tbsp of warm water at a time to the sauce and mix until you get a thin runny sauce but not overly watery (only add as much water as you need).

Make the noodles according to package instructions. Drain well and rinse under cold running water until the noodles are cooled. Drizzle 1 Tbsp of sesame oil on the noodles and mix it around so they don’t stick together.

Assemble the noodles by adding the sauce to the noodles with the cucumber and carrots. Mix until combined. Taste and adjust flavours as needed. If you’ve made too many noodles (as I always do because I’m terrible at judging how much noodles to cook), make more sauce for the noodles until you’re happy with the intensity of the flavours. Serve cold!

Tip: If you’re making this ahead of time, I’d suggest you pack the sauce separately and pour it on the noodles when you’re ready to eat to avoid the noodles getting too soft from sitting in sauce for too long.

Summarized Recipe:

Taiwanese Cold Noodles 涼麵 (Liang Mian)

Date Published: August 7th, 2020 | Last Updated: August 7th, 2020
Author: Abby |Category: asian, mains, easy, vegetarian
Serves: 4 | Prep time: 10 mins | Cook time: 2 mins + time to cook noodles

Ingredients:

  • Sauce:
    • 6 Tbsps crunchy peanut butter (smooth is okay too but crunchy gives it better texture)
    • 2 Tbsp soy sauce
    • 2 tsp garlic, minced
    • 2 tsp sugar
    • 2 tsp black vinegar
    • 1 tsp sesame oil
    • 3 Tbsps warm water (or more)
  • White Noodles (any brand you like)
  • 1 Tbsp sesame oil
  • 1 cucumber, julienned
  • 1 carrot, julienned

Directions:

  1. Make the sauce by combining all the sauce ingredients together except for the water. Once combined, add 1 Tbsp of warm water at a time to the sauce and mix until you get a thin runny sauce but not overly watery (only add as much water as you need).
  2. Make the noodles according to package instructions. Drain well and rinse under cold running water until the noodles are cooled. Drizzle 1 Tbsp of sesame oil on the noodles and mix it around so they don’t stick together.
  3. Assemble the noodles by adding the sauce to the noodles with the cucumber and carrots. Mix until combined. Taste and adjust flavours as needed. Serve cold!
    • If you’ve made too many noodles (as I always do because I’m terrible at judging how much noodles to cook), make more sauce for the noodles until you’re happy with the intensity of the flavours.

Tip: If you’re making this ahead of time, I’d suggest you pack the sauce separately and pour it on the noodles when you’re ready to eat to avoid the noodles getting too soft from sitting in sauce for too long.

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