Taiwanese Cold Sesame Noodles Recipe | Vegetarian Times Skip to main content

Taiwanese Cold Sesame Noodles

Mung beans and julienned carrot and cucumber blend easily with egg noodles coated in a creamy, nutty sauce.



Ingredient Line: 
4 oz. Chinese egg noodles or fettuccine
Ingredient Line: 
1 cup grated carrot
Ingredient Line: 
1 cup julienned English or Persian cucumber
Ingredient Line: 
1 cup mung bean sprouts
Ingredient Line: 
3 Tbs. Chinese toasted sesame paste or peanut butter
Ingredient Line: 
1 Tbs. low-sodium soy sauce
Ingredient Line: 
2 tsp. light brown sugar
Ingredient Line: 
2 tsp. rice vinegar
Ingredient Line: 
1 tsp. chile-garlic sauce
Ingredient Line: 
½ tsp. ground Sichuan pepper
Ingredient Line: 
1 clove garlic, minced (1 tsp.)
Ingredient Line: 
2 green onions, trimmed and thinly sliced


1. Cook noodles according to package directions. Drain, and rinse under cold water. Drain again, and transfer to large bowl. Add carrot, cucumber, and bean sprouts, and
toss to combine.

2. Whisk 3 Tbs. water into sesame paste in small bowl. Whisk in soy sauce, brown sugar, vinegar, chile-garlic sauce, Sichuan pepper, and garlic. Pour sauce over noodle mixture, and toss to coat. Divide noodles among serving plates, and garnish with green onions.

Nutrition Information: 

8 g
Total Fat: 
7 g
Saturated Fat: 
1 g
33 g
0 mg
195 mg
4 g
7 g
Serves 4

Comments on this Recipe

Made this dish for dinner Saturday Night-Aug.30-2014. It was a hit with the family. Really good flavor, next time I would had some red pepper flakes. Will be making this again.