Taiwanese Cold Noodles 台式涼麵

Taiwanese Peanut Noodles are best enjoyed in the early mornings after a long night of KTV, but we won't blame you if you eat them for dinner on a hot summer day in August. Just make sure to fire up your karaoke app afterwards.

Our recipe for this Taiwan classic features five of our favorite pantry items: Dong He Mixed Sesame and Peanut Paste, Dong He Cold-Pressed White Sesame Oil, Yu Ding Xing Soy Sauce, Wu Yin Seasoned Rice Vinegar, and our Su Chili Crisp.

The Mixed Sesame and Peanut Paste is made from half sesame and half peanut that are slowly stone ground between two circular stones, creating a pure flavor and fragrance with no added heat in the processing.

Taiwanese Cold Peanut and Sesame Noodles
台式涼麵

Ingredients

• 1/4 C Dong He Mixed Sesame and Peanut Paste
• 1 T Dong He Cold Pressed White Sesame Oil
• 1 T creamy sweetened peanut butter (Skippy)
• 2 T of Yu Ding Xing Vat Bottom Soy Sauce (or 3 T of any other soy sauce, like Yu Ding Xing Amber River Soy Sauce or Traditional Firewood Soy Sauce)
• 1 T Wu Yin Taiwanese Black Vinegar
• 1 T mirin
• 1 t sugar
• 2 cloves garlic (about .5 T finely minced or grated)
• 2-4 T warm water
• 4 portions of alkaline (yellow) noodles (around 100g fresh or a main dish) such as those used for ramen or yakisoba but can be used with any asian wheat noodle
• 1 large cucumber
• 1-2 scallions
• Su Spicy Chili Crisp (optional)
• sesame seeds

Instructions

1. In a bowl whisk together soy sauce, vinegar, mirin, sugar, and garlic. In a second bowl whisk together mixed sesame paste, and sesame oil.
2. Gradually whisk soy sauce mixture a bit at a time into sesame paste mixture. Be sure that each addition is fully incorporated before adding more.
3. Whisk in warm water a tablespoon at a time. Add enough to bring sauce to the consistency of melted ice cream. Sauce should be loose but can coat the back of a spoon.
4. Julienne the cucumbers: slice , with peel, thinly on a bias (about 1/8 of an inch). Each slice should be around 3 inches long. Stack a few slices and make 1/8 inch cuts long ways to yield thin strips. Keep chilled.
5. Thinly slice scallions on the bias
6. Bring a large pot of water to a rolling boil
7. Prepare a large bowl with ice water
8. Cook noodles until very al dente. Around 2 mins for fresh noodles
9. Immediately shock in ice bath
10. When noodles are completely cool, drain into colander
11. Noodles should be cooked through but very chewy/ springy
12. If not using immediately, stir a tablespoon or two of cooking oil into noodles and keep chilled.
13. To serve, place one portion of noodles in a bowl. op with 3-4 Tablespoons of sesame sauce. Garnish with cucumber, scallions, and toasted sesame seeds drizzle with chili crisp (optional).
14. Stir well before enjoying! Save leftover sauce, it can also be used to top wontons.

Optional toppings:

• julienned carrots
• shredded poached chicken
• bean sprouts

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Recipe by: Jonathan Wang. Image by Cat Yeh.