Cold Noodle Salad 台式涼麵 (táishì liàng miàn) Taiwan has many refreshing drinks, snacks and appetisers to keep you cool in summer, but actual cold meals are hard to find, so you can count this easy noodle salad with a tangy sesame dressing as a rarity.
200 g (7 oz) dried noodles
100 g (3.5 oz) chicken breast
60 g (2 oz) oriental cucumber
60 g (2 oz) carrot
1/2 cup cool water
4 teaspoons sesame paste
2 teaspoons peanut butter
4 cloves garlic, minced
2 teaspoons white sugar
4 teaspoons soy sauce
4 teaspoons Chinese black vinegar
Cook noodles according to package instructions. Drain, then run under cold water until cool. Drain again, cover and refrigerate for 1 hour.
Bring some 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.
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.
Add garlic and sugar,
another 1/3 of water, stir.
Add soy sauce, vinegar and remaining water, stir. Place in refrigerator until ready to use.
Julienne cucumber and carrot.
Place noodles in large individual bowls. Put cucumber, carrots, and chicken on top of noodles.
Stir dressing again, and spoon equal portions onto noodles.
Diners should mix ingredients together with chopsticks before eating.
Notes: The dish is called cold noodle salad, so serve it cold, particularly in the hot weather. Taiwanese usually make cold noodles with store-bought pre-cooked 'oil noodles,' but you can use most kinds of Chinese fresh or dried noodles. Make up a larger quantity of the dressing and keep it in the fridge. It will keep for an extended period, and taste even better after a period of time.