Easy Sesame Noodles (Ma Jiang Liang Mian/麻酱凉面)
A classic Chinese cold noodle dish featuring chewy noodles tossed in a rich, nutty, and savory sesame sauce, topped with crisp cucumber and fresh herbs. This easy, homestyle recipe comes together in under 20 minutes and is perfect for a quick lunch or a refreshing summer meal.
Equipment
- 1 Medium pot for boiling noodles
- 1 Small wok or skillet (for heating oil)
- 1 Heat-proof bowl (for the sauce)
- 1 Colander
- 1 Whisk or chopsticks
Instructions
- Start the Sauce: In a medium-sized, heat-proof bowl, combine the minced garlic, chopped scallion, chili flakes, white sesame seeds, and Chinese sesame paste. Set it right next to your stove.
- Make the Aromatic Oil: Place a small wok or skillet over high heat. Add the 3 tablespoons of neutral oil and heat it until it's shimmering and just beginning to smoke. Carefully and immediately pour the hot oil directly over the ingredients in the heat-proof bowl. It will sizzle and bubble—this is exactly what you want! Quickly stir everything together with a whisk or chopsticks. The heat from the oil will toast the spices and release their incredible aroma.
- Finish the Sauce: To the same bowl, add the light soy sauce, Chinkiang vinegar, sugar, and salt. Whisk everything together until the sauce is smooth and well combined. Set aside.
- Cook the Noodles: Bring a medium pot of water to a rolling boil. Add the noodles and cook according to the package directions, usually about 3-4 minutes for fresh noodles. Cook until they are just tender with no raw white center, but still have a pleasant chew. Be careful not to overcook them, as they will become mushy.
- Cool and Drain the Noodles: Once cooked, immediately drain the noodles in a colander and rinse them thoroughly under cold running water. This stops the cooking process and washes away excess starch. Shake the colander well to remove as much water as possible.
- Prevent Sticking: Transfer the cool, drained noodles to a mixing bowl. Pour the sesame oil and Sichuan peppercorn oil (if using) over the top and toss well to coat every strand. This crucial step prevents the noodles from clumping together.
- Assemble and Serve: Add the prepared sauce to the bowl with the noodles. Top with the julienned cucumber and chopped cilantro. Toss everything together until the noodles are thoroughly coated in the delicious sauce. Garnish with crushed peanuts if desired, and enjoy immediately!
Notes
A Note on Our Method: This recipe was perfected after systematically testing three different types of noodles (fresh egg noodles, dried wheat noodles, and spaghetti) and two common varieties of Chinese black vinegar (Chinkiang and Shanxi) to determine the optimal combination for texture and flavor balance. The version presented here yielded the most authentic and satisfying results for a home kitchen environment.
Allergen Information
- Gluten: This recipe contains gluten from the wheat noodles and soy sauce. To make it gluten-free, use rice noodles or other gluten-free pasta and substitute tamari for the soy sauce.
- Sesame: This recipe contains sesame paste, sesame oil, and sesame seeds.
Nutrition Information
Serves: 1 | Serving Size: 1 bowl Calories: 750 kcal (approx.)- Nutrition information is calculated using an ingredient database and should be considered an estimate. Garnishes and optional ingredients are not included.