Liang Mian

Nutrition · per serving

Steps

1. 1

   Bring a pot of water to a boil. While it heats, julienne the cucumber, finely slice the scallion, and grate or mince the garlic.

   120 g cucumber20 g scallion6 g garlic
2. 2

   In a mixing bowl, whisk the Chinese sesame paste with the light soy sauce, chili oil, rice vinegar, maple syrup, and cold water until smooth and pourable. Stir in the garlic. If the paste looks tight or grainy at first, keep whisking; sesame paste loosens as liquid is incorporated.

   45 g Chinese sesame paste30 ml light soy sauce15 ml chili oil10 ml rice vinegar5 ml maple syrup30 ml cold water6 g garlic
3. 3

   Cook the noodles in the boiling water until just tender according to the package, usually 4-5 minutes for thin wheat noodles. Drain immediately, rinse under cold running water until fully cooled, and shake off excess water well so the sauce will cling rather than slide off.

   160 g dried wheat noodles
4. 4

   Add the cooled noodles to the bowl of sesame sauce and toss thoroughly until every strand is evenly coated. If needed, loosen with a teaspoon or two of cold water so the noodles stay glossy, not stodgy.

   160 g dried wheat noodles
5. 5

   Divide into 2 bowls and top with the cucumber, scallion, and toasted sesame seeds. Serve immediately as a cool, spicy noodle dish.

   120 g cucumber20 g scallion5 g toasted sesame seeds

Origin & History

Cold sesame noodles are a popular Chinese noodle preparation, especially associated with northern Chinese wheat-noodle traditions and with sesame-forward variations found across cities such as Wuhan and Sichuan-influenced regions. The dish emphasizes contrast: chewy chilled noodles, rich nutty sauce, and crisp fresh vegetables. Many versions exist, ranging from mild and savory to boldly spicy with chili oil and garlic.