Homemade Cold Noodles


This make-ahead recipe for cold noodles with a la carte toppings is great for parties and impromptu gatherings of friends.

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  • 8 cloves garlic, peeled
  • ½ medium size white onion
  • 1 cup roasted peanuts
  • 4 Tbsp. sugar
  • 4 Tbsp. sesame oil
  • 1/3 cup white vinegar
  • ½ cup soy sauce
  • ½ cup cold water

Noodles, Toppings:

  • 1 lb dry noodles
  • 2 cups thin strips cucumber
  • 2 sheets of cooked egg cut into thin strips. (See our recipe for Taiwanese spring rolls for a tutorial.)
  • 2 cups bean sprouts, immerse into boiling water for a few seconds
  • 2 cups cooked chicken strips, or ham strips
  • 1 cup shredded carrots
  • 1 cup cilantro, coarsely chopped
  • Chili oil – optional


  1. Place the sauce ingredients into a blender. Blend the items into a smooth mixture and pour into a serving bowl or container.
  2. Cook noodles as directed on the package. Place the cooked noodles in a large serving bowl and add some sesame or olive oil to prevent noodles from sticking together. Let the cooked noodles cool to room temperature.
  3. Arrange the topping ingredients on serving plates as desired.
  4. To assemble the spicy cold noodles, place the noodles on a platter first, then place the items you want onto the noodle.
  5. The final step: add sauce (about 5 tablespoons per plate) and a dash of chili oil, and the dish is ready to serve. Makes 6- 8 servings.

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