This recipe offers one of the most REFRESHING, healthy, and DELICIOUS summer noodle dishes ever! If you’ve never tried Taiwanese 10 Minutes ONLY Traditional Cold Sesame Noodles, you should give them a shot this week. They’re quick, simple, and super easy to prepare at home.
This Cold Sesame Noodles recipe is an excellent way to incorporate nutrients into your daily diet. I’m preparing a vegetarian-friendly version, but you can also include your choice of protein, like ham or shredded chicken!
Cold Sesame Noodles are an absolute summer favorite of mine. During my childhood in Taiwan, my mom would consistently whip up this refreshing noodle dish for me after school, instantly providing relief from the heat.
What I adore about this dish is its versatility – the sesame sauce pairs perfectly with EVERYTHING. Today, I’m combining mine with shredded cucumber, sliced carrots, and shredded egg, but you can also include chicken, ham, bean sprouts, and sweet corn!
Dashi stock adds the umami depth of flavor you’d encounter at street stalls, but if you’re without dashi stock, warm noodle water can be a suitable alternative. Personally, I opt for instant dashi powder stock, which is incredibly convenient and budget-friendly. Enjoy the rich and creamy sauce drizzled over your noodles!
I adore complementing my cold sesame noodles with my homemade chili oil for an added kick of flavor! You have the option to drizzle the chili oil on top or blend it into the creamy sesame sauce. The level of spiciness can be adjusted according to your preference; I typically add about 1 tablespoon of chili oil per serving. Enjoy the zesty heat!
2 servings of Noodles
- 2 tbsp of cooked Sesame Paste
- 1 tbsp of peanut butter
- 2 tsp of Sugar
- 2.5 tbsp of Black Vinegar
- 3 tbsp of Hot Dashi Stock or Water
- Thinly sliced Cucumber
- Shredded Carrots
- 3 Eggs
- 1 tsp of Salt
How to prepare Cold Sesame Noodles
- Prepare your preferred noodles, rinse with cold water, and set aside.
- Combine sesame paste, sugar, peanut butter, and black vinegar. Gradually incorporate hot dashi stock or hot noodle water until it reaches a smooth, runny consistency. I used about 4 tablespoons, but adjust to your desired thickness.
- Whisk 3 eggs with 1 teaspoon of salt.
- In a pan, add a little oil, ensuring it coats the entire surface. Pour in half of the egg mixture to create a thin layer. Let it sit for 30 seconds, flip, cook for another 30 seconds, and gently roll the egg into a thin strip.
- Once the egg has cooled, slice it into thin strips.
- To assemble, start with noodles, add your preferred toppings (cucumber, carrots, and eggs), drizzle on sesame sauce and homemade chili oil. Garnish with green onion and savor the flavors!