Taiwanese Sausage Cold Sesame Noodles

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Taiwanese cold sesame noodles, known locally as liang mian, are a beloved street-food staple prized on hot summer days. This version pairs springy wheat noodles with a rich, nutty sesame sauce, crisp vegetables, ribbons of egg, and slices of sweet-savory Taiwanese pork sausage for a satisfying cold bowl.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 30 gFat
• 8 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 7 gSugar
• 28 gProtein
• 780 mgSodium
• 520 mgPotassium
• 150 mgCalcium
• 5 mgIron
• 6 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the Sesame Sauce

• 1/2 cup Chinese sesame paste (or tahini)
• 3 tbsp soy sauce
• 2 tbsp Chinkiang black vinegar
• 1 tbsp granulated sugar
• 2 cloves garlic, finely grated
• 1 tsp toasted sesame oil
• 1/4 cup warm water, plus more as needed

For the Noodles and Sausage

• 400 g thin fresh wheat noodles (or dried ramen-style)
• 240 g Taiwanese-style sweet pork sausage (about 4 links)
• 2 large eggs
• 1/4 tsp fine salt
• 1 tsp neutral oil
• 1 English cucumber, julienned
• 1 medium carrot, peeled and julienned
• 3 scallions, thinly sliced

To Garnish and Serve

• 1 tbsp toasted white sesame seeds
• 2 tbsp chili oil (optional)
• 3 tbsp crispy fried shallots
• Extra sesame sauce, for drizzling

Directions

1. Bring a large pot of water to a rolling boil. Add the wheat noodles and cook according to the package until just tender, about 3 to 4 minutes for fresh noodles. Drain immediately and rinse under cold running water until completely cool, shaking well to remove excess moisture, and set aside.
2. While the noodles cook, whisk the sesame paste, soy sauce, black vinegar, sugar, grated garlic, sesame oil, and 1/4 cup warm water in a medium bowl until smooth and pourable. Loosen with more warm water, 1 tablespoon at a time, until the sauce is the consistency of thick cream.
3. Beat the eggs with the salt. Heat the neutral oil in a small nonstick skillet over medium heat, pour in the eggs, and cook into a thin omelet about 1 minute per side. Slide onto a cutting board, roll up tightly, and slice into thin ribbons.
4. Pierce the Taiwanese sausages all over with a fork. Cook in a dry skillet over medium-low heat for 8 to 10 minutes, turning frequently, until deeply browned on the outside and cooked through. Transfer to a cutting board, let rest 2 minutes, then slice diagonally into 1/4-inch coins.
5. Toss the julienned cucumber and carrot with a small pinch of salt in a bowl and let stand 5 minutes; gently squeeze out the released water so the noodles stay saucy.
6. Divide the chilled noodles among 4 wide bowls. Spoon 3 to 4 tablespoons of the sesame sauce over each portion and toss thoroughly so every strand is glossy and coated.
7. Arrange the sliced sausage, egg ribbons, salted cucumber and carrot, and scallions over the noodles in neat piles. Drizzle with a little more sauce and sprinkle with sesame seeds.
8. Serve right away while the noodles are cold, passing chili oil and crispy shallots at the table so diners can dial up the heat and crunch.

Cook’s Notes

• Look for Taiwanese-style sweet pork sausage (laba or xiāngcháng) at an Asian market; its honeyed sweetness is what makes this bowl authentic.
• Rinsing the noodles under running cold water and giving them a good shake is key to a non-sticky, bouncy texture.
• If your sesame paste is very thick, loosen the sauce with more warm water than listed until it pours easily and clings to the noodles.
• Toast the sesame seeds in a dry pan for 30 seconds before sprinkling to deepen their nutty aroma.
• A splash of the sausage drippings brushed over the noodles adds an extra layer of savory richness.

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