Liang Mian is a popular summer dish that is refreshing for hot weather. Cucumber is the common topping for this tossed noodle, but you can also add shredded cooked chicken. This looks like a light meal but the sesame paste (zhi ma jiang) and peanut sauce make it protein packed and substantial.
In Taiwan, their fresh, thin wheat noodle is perfect for this dish. You can use any of these dried, packaged noodles—Taiwan guan miao noodles, pulled noodles or Korean fine wheat noodle. Or noodles from instant noodle packages. Discard seasoning package or save for something else.
Sesame Cold Noodles
Serves 4
Preparation time: 10 minutes
Cooking time: 10 minutes
8 ounces dried Taiwan guan miao noodles
¾ cup cucumber, seeded and finely julienned
1 cup cooked chicken, finely shredded
2 tablespoons roasted sesame seeds (optional)
Water for boiling noodles plus 1 tablespoon salt
Sauce for tossing noodles
1 small clove garlic, finely minced
⅓ cup sesame paste
¼ cup smooth peanut butter
½ cup chicken stock
2½ tablespoons soy sauce
2 tablespoons vinegar
1 tablespoon sugar
2 tablespoons sesame oil
Bring a pot of water to boil. Add noodles and salt.
While water is boiling, blend garlic with sesame paste in a small saucepan. Warm saucepan on very low heat, add peanut butter and some stock to help liquefy. Add soy sauce, vinegar, sugar and rest of stock and slowly blend to make a sauce. Test taste and adjust with more soy sauce, if necessary. Remove from heat and add sesame oil. Set aside to cool.
When noodles are al dente, drain and dunk noodles in cool water for a few seconds. Drain well. Place noodles in a large bowl, add sesame and peanut sauce and toss to mix well. Divide and separate noodles into four bowls. Top with shredded cucumber and chicken. Sprinkle with sesame seeds.
Notes
–To get julienned cucumber, select a firm Japanese or English cucumber. Wash and dry cucumber with paper towel and with a julienne peeler, peel cucumber until you have enough strips. Avoid area close to seeds. One small cucumber will provide you more than enough for this recipe.
–Sauce is blended over warm heat to liquefy sesame and peanut butter, not to boil sauce.
–I find it easier to toss small portions of noodles. Divide noodles into two lots and toss each half with half the sauce separately.
Variations
–Add shredded carrot for color.
Banquet Presentation
Great for a quick lunch, make the sauce in advance and keep in refrigerator if made day before. Thaw by stirring sauce. If necessary liquefy with ½ teaspoon warm water.
Chicken should be prepared ahead of time. Noodles may also be cooked and chilled, or cooked and cooled in cold or iced water just before serving. Slice carrot and cucumber just before assembling noodles. It takes less than a minute to prepare vegetables and only 5 minutes to get noodles together.
Glossary of Ingredients
Click here for more on:
Guan Miao noodles
Sesame paste
Soy sauce
Chinese black vinegar
