Taiwanese Cold Noodles (Liangmian)
The violence of rich sesame and garlic! Conquer Taiwan's summer with a punch of chilled Chinese
Description
Yellow oil noodles chilled in water, drenched in a rich sauce of sesame paste (Zhima Jiang), grated garlic, soy, and black vinegar. Taiwan's summer national food.
Restaurants serving Taiwanese Cold Noodles (Liangmian)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Oil noodles
- Zhima Jiang(Sesame paste)
- Garlic
- Cucumber
- Black vinegar
- Soy sauce
Instructions
- [Authentic Recipe]
- Briefly boil oil noodles, chill rapidly with a fan (or cold water) for chewiness.
- [Magic Sauce] Knead Zhima Jiang (
- tbsp), soy, sugar, Taiwan black vinegar, grated garlic, and water until smooth.
- Plate noodles, top with julienned cucumber.
- Dump sauce over it, mix messily right before eating.
Learn more Spice, substitutes, tips
Key spices
Intense garlic punch and rich sesame aroma
Substitutes at Japanese supermarkets
Japanese fresh ramen noodles or udon
Pairing
Miso soup(with pork balls/egg)、Cold black tea
Trivia
[For Everyone] Less acidic than Japanese cold noodles, eaten heartily with 'sesame richness and garlic heat'. Many Taiwanese eat it for breakfast.
Eating tips & etiquette
[Unique Eating] At Taiwanese Liangmian shops, eating cold noodles while drinking piping hot 'San He Yi Tang (miso soup+egg+meatball)' is the absolute rule!
Allergen
Wheat, Sesame, Soy