Cold Tossed Noodles (Liang Ban Mian)
凉拌面
Refreshing summer noodles tossed in a spicy, numbing, tangy sesame sauce. Cold, quick, and the perfect hot-weather meal.
📋 Ingredients
What Is Cold Tossed Noodles (Liang Ban Mian)?
💡 Ingredient Notes: Cold Tossed Noodles (凉拌面, liáng bàn miàn) is the ultimate Chinese summer dish — chilled noodles tossed in a spicy, numbing, sesame sauce. When it's hot and you don't want to cook over a stove, this is the answer: boil noodles, rinse cold, toss with a punchy sauce of sesame paste, chili oil, black vinegar, and garlic. The result is refreshing, addictive, and ready in 15 minutes. Every region has their version — Sichuan style (with málà), Beijing style (sesame), Shaanxi style (with vinegar). This Sichuan version packs numbing heat that's balanced by the cool temperature.
Ingredients You'll Need
The Noodles
- 200g fresh wheat noodles
- Ice water for rinsing
- 1 cucumber, julienned
- 1 carrot, julienned
The Sauce
- 2 tbsp sesame paste (芝麻酱)
- 2 tbsp warm water (to thin)
- 2 tbsp chili oil (with flakes)
- 1 tbsp soy sauce
- 1 tbsp Chinese black vinegar
- 1 tsp sugar
- ½ tsp Sichuan peppercorn powder
- 2 cloves garlic, minced
- 1 tsp sesame oil
- Scallions for garnish
📝 Instructions
Cook and chill the noodles
Boil noodles according to package directions. Drain and immediately rinse under cold running water, then plunge into ice water. This stops cooking and makes them chewy. Drain well.
Make the sauce
In a bowl, thin the sesame paste with warm water, stirring until smooth. Add chili oil, soy sauce, vinegar, sugar, Sichuan pepper powder, garlic, and sesame oil. Stir until well combined.
Assemble
Place cold noodles in bowls. Arrange cucumber and carrot matchsticks on top. Pour the sauce over. Garnish with scallions.
Toss and serve
Mix everything thoroughly with chopsticks before eating. Each strand should be coated in the spicy sesame sauce. Serve cold.
💡 Pro Tips
- 💡Rinse the noodles in ice water — this gives them the firm, chewy texture essential for cold noodles. Hot noodles in cold sauce = mushy.
- 💡Thin the sesame paste slowly — add water 1 tablespoon at a time. It should be pourable but not watery.
- 💡Julienne the vegetables thin — they should match the noodles for balanced texture.
- 💡Adjust the heat — more chili oil for spicy, less for mild. The Sichuan pepper adds the numbing tingle.
📊 Nutrition Facts
❓ Frequently Asked Questions
Can I make it ahead? Cook the noodles and make the sauce separately, but don't combine until serving. Tossing ahead makes the noodles absorb all the sauce and become dry.
