Taiwanese cold noodles is definitely a perfect summer meal! It's refreshing, but extremely flavorful! And it fits the summer life style when you don't want to spend much time in the kitchen, but enjoy the sunshine and life! This is a dish that my husband would sneak out of the house in the middle of the night, just to get a taste of this delicious dish! It's a signautre midnight street food in Taiwan. Ask the taxi drivers and those young people who go clubbing, and the chances are they will point you to one of this Taiwanese Cold Noodle shop!
- Sesame paste x 2.5 tbsp
- Peanut butte x 1 tbsp
- Rice vinegar x 1 tbsp
- Water x 2 ½ tbsp
- Soy sauce x 4 ¼ tbsp
- Sugar x 2 tsp
- Sesame oil x ½ tbsp
- Garlic (minced) x 3-4 big cloves
- Spaguetti / Angel hair x 4 servings
- Sesame oil x 2 tbsp
- Toppings :
- ChiaChia's chili oil x 1-2 tsp
- Cucumber x 1-2 (julianne, or shredded)
- Mung bean sprouts x 1 bag (raw or quick blanched is personal preference)
1. Blend all the ingredients for the sauce in a blender until smooth.
2. Cook the spaghetti/angel hair to al dente, or to your preferred doneness. Drain the noodles into a big shallow plate. Mix in the sesame oil, and stir and pull to cool down the noodles.
3. When the noodles is completely cooled down, drizzle generous amount of sauce on top, and if you prefer, a little (or a lot 😉) ChiaChia's chili oil will bring this dish to another level! Top with some cucumber and mung bean sprouts. Stir well before eating.
Ingredients I used in the video:
ChiaChia's Chili Oil : Pre order here --> email@example.com
Sesame paste : I found one that I like at our local asian super market, but if you don't have one asian super market nearby, you could give this one a try!! --> https://amzn.to/3wUoH5b
Peanut butter : Whole Foods fresh ground roasted peanut butter, or any peanut butter without sugar.
Rice vinegar : The one I use is no longer available in the US. But I recommend to give this one a try!
Soy sauce : https://bit.ly/3jioFxO
Sesame Oil : https://amzn.to/3zOB4lc