东北麻酱凉面
A refreshing summer dish from Dongbei, featuring chewy cold noodles tossed in a rich sesame sauce with crunchy cucumber and bean sprouts. The image shows a street stall serving this popular noodle dish to a customer.
准备时间 Prep
15 分钟 min
烹饪时间 Cook
10 分钟 min
份量 Serves
2 人份 servings
总时长 Total
25 分钟 min
Chinese wheat noodles (or ramen noodles)
dried or fresh
sesame paste (tahini)
well stirred
soy sauce
Chinese black vinegar (or rice vinegar)
sugar
garlic
minced
chili oil
to taste
cold water
cucumber
julienned
bean sprouts
blanched
green onion
chopped
sesame seeds
toasted, for garnish
Cook noodles according to package directions until al dente. Drain and rinse under cold water to stop cooking. Drain well and set aside.
In a small bowl, combine sesame paste, soy sauce, black vinegar, sugar, minced garlic, chili oil, and cold water. Whisk until smooth and well blended.
Divide noodles between two serving bowls. Top with julienned cucumber and blanched bean sprouts. Pour the sesame sauce over the noodles.
Garnish with chopped green onions and toasted sesame seeds. Toss well before eating. Serve cold or at room temperature.
Cooking Tips