Tai Shi Liang Mian 台式涼麵 (Taiwan-style Cold Noodles)


  • 200 g (7 oz) dried noodles 
  • 100 g (3.5 oz) chicken breast
  • 60 g (2 oz) oriental cucumber, julienned
  • 60 g (2 oz) carrot, julienned
  • 1/2 cup cool water
  • 4 teaspoons sesame paste
  • 2 teaspoons peanut butter
  • 4 cloves garlic, minced
  • 2 teaspoons white sugar
  • 5 teaspoons soy sauce
  • 4 teaspoons Chinese black vinegar

  1. Cook noodles according to package instructions. Drain, then run under cold water until cool. Drain, cover and refrigerate for 1 hour.
  2. Bring a small amount of water in a pot to a boil, add chicken. Cover, turn off heat, steep for 15 minutes. Remove meat, let cool. Tear along grain into thin strips.
  3. Make dressing: Mix sesame paste well in original container before adding to a mixing bowl with peanut butter. Add a 1/3 of water, stir.
  4. Add garlic and sugar, another 1/3 of water, stir.
  5. Add soy sauce, vinegar and remaining water, stir.
  6. Place noodles in 4 large bowls or plates. Put cucumber, carrots, and chicken on top of noodles.
  7. Stir dressing again well, and spoon equal portions onto noodles.
Diners mix up their own dish.