Cold Sesame Noodle Salad
A refreshing Chinese cold noodle dish tossed with a fragrant sesame-based dressing, tender glass noodles, and crunchy vegetables. Perfect for warm days or as a light side.
Story
This classic Chinese cold dish combines chewy noodles with silky glass noodles, all dressed in a creamy sesame sauce that gets an extra boost from sizzling hot oil poured over fresh garlic.
Ingredients
wheat or rice noodles
200g
glass noodles (vermicelli)
50g
wood ear mushrooms (dried)
10g
sesame paste (tahini)
3 tablespoons
vegetable oil
3 tablespoons
garlic cloves, minced
3
light soy sauce
2 tablespoons
rice vinegar
1 tablespoon
chili oil
1 tablespoon
sesame oil
1 teaspoon
sugar
1/2 teaspoon
salt
to taste
Instructions
1
Prep the noodles and mushrooms
Cook the wheat noodles according to package directions until just tender, then drain and rinse under cold water. Soak the glass noodles in hot water until soft, about 5 minutes, then drain. Soak the dried wood ear mushrooms in warm water for 20 minutes until softened, then slice into thin strips.
2
Make the dressing
In a large bowl, whisk together sesame paste, soy sauce, rice vinegar, chili oil, sesame oil, and sugar until smooth. Add a splash of warm water if needed to thin the consistency.
3
Combine and season
Add both types of noodles and the wood ear mushrooms to the dressing. Toss everything together until well coated. Mix in the minced garlic and season with salt to taste.
4
Finish with hot oil
Heat vegetable oil in a small pan until it just begins to smoke. Pour the sizzling hot oil directly over the dish—this releases the garlic aroma and deepens the sesame flavor. Toss quickly to distribute the fragrant oil. Serve immediately or refrigerate for 30 minutes to let flavors meld.
