Taiwanese Sesame Cold Noodles

★★★☆☆

Chewy noodles in a peanut-sesame dressing with poached chicken, cucumber, carrot, and soft egg.

Prep: 15 minCook: 15 minTotal: 30 min2 servings

Ingredients

Sesame Dressing

  • 2 Tbsp (30 g) Chinese sesame paste
  • 1 Tbsp (15 g) smooth peanut butter
  • 1½ Tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp brown sugar
  • 1 Tbsp rice vinegaror Chinkiang vinegar
  • 2 cloves garlicminced
  • 3 Tbsp waterto loosen
  • 1 pinch salt

Noodles & Toppings

  • 120 g noodlesGin Yin Chun dry
  • 100 g chicken breastpoached and shredded
  • 150 g cucumberjulienned
  • 100 g carrotjulienned
  • 2 large eggs
  • 1 tsp chilli oil(optional)

Method

  1. Make the dressing
    • Combine sesame paste, peanut butter, soy sauce, sesame oil, sugar, vinegar, garlic, and salt in a jar.
    • Add water 1 Tbsp at a time and shake until smooth and pourable. Taste and adjust.
  2. Soft boil the eggs
    • Steam 7 minutes, transfer immediately to ice water. Peel once cooled, halve to serve.
  3. Cook the noodles
    • Cook per packet. Do not overcook. Drain and immediately rinse under cold water or plunge into ice water. Drain well.
  4. Assemble
    • Divide noodles between 2 bowls.
    • Top with chicken, cucumber, carrot, and egg halves.
    • Spoon dressing over and toss. Chilli oil to finish.

Notes

Dressing ahead: Make the night before. It thickens in the fridge, so loosen with a splash of water before serving.

Noodles: Toss with a few drops of sesame oil if storing separately to prevent clumping.

Storage: Keep all components separate. Dressing keeps 5 days refrigerated.

Divide into
2
servings

Nutrition Facts

Makes 2 servings

Serving size: 1 of 2 servings

Calories

Per serving

586

Total recipe

1172

Total Fat
25.5g51g
Total Carbs
58g116g
Dietary Fiber
4.3g8.5g
Protein
32.5g65g

Meal Type

lunchdinner

Cuisine

Taiwanese