东北凉面
A refreshing cold noodle dish perfect for summer, featuring chewy wheat noodles tossed in a spicy sesame sauce with crunchy cucumber and bean sprouts. This street food favorite is served at bustling stalls, offering a cool and satisfying bite.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
10 分钟 min
份量 Serves
2 人份 servings
总时长 Total
30 分钟 min
wheat noodles (or ramen noodles)
fresh or dried
sesame paste (tahini)
soy sauce
Chinkiang vinegar
or rice vinegar
chili oil
adjust to taste
sugar
garlic
minced
cucumber
julienned
bean sprouts
blanched
peanut oil
or vegetable oil
Sichuan peppercorns
optional for numbing flavor
water
to thin sauce
scallions
chopped, for garnish
white sesame seeds
toasted, for garnish
Cook noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Toss with a little oil to prevent sticking, then set aside.
Blanch bean sprouts in boiling water for 1 minute, then drain and cool under cold water.
In a small bowl, whisk together sesame paste, soy sauce, vinegar, chili oil, sugar, minced garlic, and water until smooth. Adjust seasoning to taste.
Heat peanut oil in a small pan over medium heat. Add Sichuan peppercorns if using, and fry until fragrant (about 30 seconds). Remove peppercorns and pour the hot oil into the sauce mixture, stirring to combine. This adds a fragrant kick.
Place the cold noodles in a large bowl. Add the julienned cucumber and blanched bean sprouts. Pour the sauce over the top and toss well to coat evenly.
Garnish with chopped scallions and toasted sesame seeds. Serve immediately, chilled or at room temperature.
Cooking Tips