It’s a little complicated, but the bottom line is that this dish is delicious either hot or cold, and so I believe you should choose whichever you prefer. They … This term isn’t unique to these noodles and can be used for any cold noodle dish, this is however one of the more common cold noodle dishes in Taiwan and parts of China. If you prefer the spicier Sichuan style you can add chili oil instead of sesame oil and ground Sichuan peppercorn or chili paste in the end. You therefore don’t need to serve it with anything. Granted it lacks that rich toasty flavour and mild bitterness of the sesame paste, but this can be somewhat remedied with a bit of extra sesame oil – I would double the amount of sesame oil if using peanut butter. Taste and adjust the seasoning if necessary – there should be a powerful sesame flavour and it should be reasonably salty (perhaps slightly over, because it will dilute when you mix with the noodles). The consistency should be like gravy. 10-minute authentic Taiwanese cold noodles recipe. This Taiwanese cold noodle recipe makes a meal in its own right (especially using the generous quantities I have specified). Rinse the noodles with cold water and drain. toss to combine. https://www.vegetariantimes.com/recipes/taiwanese-cold-sesame-noodles Its texture is similar to a good peanut butter, but its flavour is that of toasty, strong sesame. Poach until completely cooked, about 15 minutes. Secondly, although the pork looked great and was delicious eaten on its own, I found that you didn’t notice or need it once it had been mixed with the noodles and sauce. All Rights Reserved. This is because the sauce, for me the key flavour component of the dish, is identical in both. Taiwanese cold noodles (Liang Mian) is very popular in Taiwan because of the hot and humid weather. The ‘hot and cold versions’ of this dish are technically two separate dishes: 1 – Cold (Taiwanese cold noodles) = ma jiang liang mian = 麻醬涼麵 (translates to  ‘sesame paste cold noodles’), 2 – Warm (Taiwnanese sesame noodles) = ma jiang mian = 麻醬麵 (translates to ‘sesame paste noodles’). To read my latest restaurant reviews, click here. There is also plenty of advice for ways to use the paste in other dishes, such as Sichuan dan dan noodles. Taiwanese cold noodles, or liang mian (涼麵) is a simple but delicious meal that is served all across Taiwan. or peanut butter – see ‘Ingredient notes’, rice vinegar or even wine vinegar is fine if you can’t find this, Add beansprouts to the bubbling pot 90 seconds before the noodles are finished cooking, Drain the noodles/beansprouts, reserving the cooking water. When the noodles are done cooking, soak or rinse it with cold water to cool down.

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