台式涼麵Taiwanese Sesame Cold Noodles

Prep 15 min·Cook 8 min

1. 1You're here
   Step 1.

   Stir the grated garlic into the cold water and leave for 5 minutes to make garlic water.

   2 cloves Garlic, grated4 tbsp Cold water

2. 2
   Step 2.

   Whisk the sesame paste and peanut butter with the soy, vinegar, sugar and sesame oil, then add the garlic water a spoonful at a time until the sauce is smooth and pourable like single cream.

   3 tbsp Chinese sesame paste, stirred well1 tbsp Smooth peanut butter2 tbsp Light soy sauce1 tbsp Chinese black vinegar1 tbsp Sugar1 tsp Sesame oil4 tbsp Cold water

   Blend / purée

   Wok-chan's tip鑊仔貼士

   Sesame paste seizes at first when liquid is added; keep whisking and it turns silky.
3. 3
   Step 3.

   Fry the egg in the oil in a non-stick pan as a thin sheet, about 1 minute a side. Cool, roll up and slice into thin strips.

   1 Egg, beaten1 tsp Cooking oil

   Pan-fryKnife work
4. 4
   Step 4.

   Cook the noodles until just tender, then drain and plunge into ice water, rubbing them to remove the starch. Drain very well.

   250 g Thin wheat or alkaline noodlesto taste Ice and cold water

   Boil / blanch

   Wok-chan's tip鑊仔貼士

   Ice water gives the springy bite; warm noodles go soft and sticky.
5. 5
   Step 5.

   Toss the noodles with the sesame oil so they don't stick.

   250 g Thin wheat or alkaline noodles1 tsp Sesame oil, for tossing

6. 6
   Step 6.

   Pile into bowls, top with cucumber, carrot and egg strips, and pour over the sesame sauce and chilli oil. Mix well at the table.

   250 g Thin wheat or alkaline noodles1 Cucumber, julienned½ Carrot, julienned1 Egg, beaten3 tbsp Chinese sesame paste, stirred wellto taste Chilli oil

   Assemble / plate