Chinese · Lunch · Dinner
Cold Sesame Noodles
麻酱凉面 (Májiàng liángmiàn)
Chewy chilled noodles tossed in a nutty, tangy sesame-peanut sauce with a gentle kick of garlic and chilli, piled high with crisp cucumber, carrot and scallions. A refreshing, make-ahead meal for warm days.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 4
Calories come from: Carbs 55% · Fat 31% · Protein 14%
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Ingredients
For 4 servings- 3 litres3,000 gWater, for boiling the noodles
- 250 gDried whole wheat noodles
- 3 tbsp45 gChinese sesame paste or tahini
- 1 tbsp16 gNatural smooth peanut butter
- 3 tbsp48 gReduced-sodium soy sauce
- 2 tbsp30 gChinese black vinegar (or rice vinegar)
- 2 tsp8 gGranulated sugar
- 1 tsp5 gToasted sesame oil
- 2 cloves6 gGarlic, finely grated
- 1 tsp5 gFresh ginger, finely grated
- 4 tbsp60 gWarm water, for the sauce
- 1 tsp5 gChilli oil (optional)
- 1 large300 gCucumber, cut into matchsticks
- 1 medium60 gCarrot, cut into matchsticks
- 2 stalks30 gScallions, thinly sliced
- 1 tbsp9 gToasted sesame seeds
- 2 tbsp18 gDry-roasted unsalted peanuts, chopped
Steps
- 1
Bring the 3 litres of water to a rolling boil in a large pot.
- 2
Add the noodles and cook according to the packet, usually 6-8 minutes, until just tender.
- 3
Drain the noodles and rinse under cold running water until fully cool, then shake off the excess.
- 4
In a large bowl, stir together the sesame paste and peanut butter.
- 5
Whisk in the soy sauce, vinegar, sugar, sesame oil, garlic and ginger.
- 6
Add the warm water a spoonful at a time, whisking until the sauce is smooth and pourable.
- 7
Add the cooled noodles to the bowl and toss until evenly coated.
- 8
Divide among four bowls and top with cucumber, carrot and scallions.
- 9
Sprinkle with sesame seeds and chopped peanuts, and drizzle with chilli oil if using.
- 10
Serve straight away, or chill for up to 1 hour before serving.
Swaps, storage and make-ahead
Swaps
- Use tahini instead of Chinese sesame paste if that is easier to find in your local supermarket.
- For a peanut-free version, replace the peanut butter with extra sesame paste and top with toasted sunflower seeds instead of peanuts.
- Swap the granulated sugar for maple syrup to make the sauce vegan-friendly for anyone who avoids bone-char refined sugar.
- Add cubes of firm tofu or shelled edamame on top for a more protein-rich bowl.
Storage
Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, keeping the cucumber and toppings separate if you can so they stay crisp. This dish is best eaten cold or at room temperature and should not be frozen, as the noodles and cucumber turn mushy.
Make ahead
Whisk the sauce up to 3 days ahead and keep it covered in the fridge, loosening it with a splash of warm water before using. The vegetables can be cut a day ahead and the noodles cooked, rinsed and chilled a few hours ahead, then tossed with the sauce just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: GlutenSoyPeanutsSesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (972 g) | Per 100 g | |
|---|---|---|
| Calories | 399 kcal | 41 kcal |
| Protein | 14.9 g | 1.5 g |
| Carbohydrates | 58.9 g | 6.1 g |
| of which sugars | 6.7 g | 0.7 g |
| Fiber | 8.9 g | 0.9 g |
| Fat | 14.6 g | 1.5 g |
| of which saturated | 2.2 g | 0.2 g |
| Sodium | 465 mg | 48 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
