How to Make Beijing Cold Sesame Noodles — The Exact Recipe by Ratio

Overview

This video unveils the exact, ratio-by-ratio recipe for authentic Beijing Cold Sesame Noodles, also known as liangmian. It details critical ingredients like Chinese sesame paste, precise noodle cooking and chilling techniques, and the proper assembly for a refreshing, nutty, and tangy dish.

Ingredients

• 200 gram dried thin Chinese wheat noodle
• 1 tablespoon salt
• Ice water with many ice cubes
• 1 teaspoon neutral oil (peanut oil or grapeseed)
• 2 tablespoons Chinese sesame paste (60 gram)
• 1 tablespoon light soy sauce (15 milliliters)
• 1 teaspoon dark soy sauce (5 milliliters)
• 1 tablespoon Chinkiang black vinegar (15 milliliters)
• 1 teaspoon granulated sugar (4 grams)
• 1 small clove of garlic, very finely minced or grated
• 1 teaspoon toasted Asian sesame oil (5 milliliters)
• 1/2 teaspoon Sichuan chili oil (optional)
• 2 to 3 tablespoons warm noodle cooking water
• 1/4 cup julienned English cucumber (60 gram), 3mm wide
• 1/4 cup blanched mung bean sprout (60 gram)
• 1/4 cup shredded poached chicken breast (optional, 70 gram)
• 1 teaspoon toasted white sesame seed
• 1 teaspoon thin sliced green scallion
• Drizzle of chili oil

Instructions

1. Stir any top oil into the Chinese sesame paste before measuring.
2. Bring a large pot of water to a rolling boil (100°C/212°F), then add 1 tablespoon of salt.
3. Drop 200 grams of thin Chinese wheat noodles into the boiling water, stirring immediately to prevent sticking.
4. Cook the thin noodles for exactly 3 minutes (if using thick noodles, cook 4 minutes).
5. Immediately drain the noodles into a colander, then transfer them to a large bowl of ice water with many ice cubes for 30 seconds.
6. Drain the noodles very well from the ice water, ensuring no water remains on them.
7. Toss the drained noodles with 1 teaspoon of neutral oil (peanut or grapeseed) to prevent sticking, then refrigerate for 15 minutes until thoroughly chilled.
8. Prepare the sauce by combining 2 tablespoons (60g) Chinese sesame paste, 1 tablespoon (15ml) light soy sauce, 1 teaspoon (5ml) dark soy sauce, 1 tablespoon (15ml) Chinkiang black vinegar, 1 teaspoon (4g) granulated sugar, 1 small minced garlic clove, 1 teaspoon (5ml) toasted Asian sesame oil, and 1/2 teaspoon Sichuan chili oil (if desired).
9. Gradually whisk 2 to 3 tablespoons of warm noodle cooking water into the sauce mixture until it achieves the texture of melted chocolate.
10. Blanch mung bean sprouts for 10 seconds in boiling water, then immediately transfer them to an ice bath for 30 seconds, and drain very well.
11. Optional: Poach one chicken breast in lightly salted water at a gentle simmer (90°C) for 12 minutes, then rest off heat in the broth for 10 minutes before shredding against the grain.
12. Chill a celadon bowl in the freezer for 15 minutes before assembly.
13. Remove the cold noodles from the refrigerator and place them in the chilled bowl.
14. Pour approximately 3 tablespoons (45ml) of sauce per serving over the noodles.
15. Toss the noodles with chopsticks or a food-safe glove a minimum of 20 times until every single strand is deeply coated.
16. Top the noodles with 1/4 cup (60g) julienned English cucumber (3mm wide), 1/4 cup (60g) blanched mung bean sprouts, and 1/4 cup (70g) shredded poached chicken breast (if using).
17. Finish with 1 teaspoon toasted white sesame seeds, 1 teaspoon thin sliced green scallion, and a drizzle of chili oil.
18. Serve and eat immediately while cold (10°C/50°F).

In this video

• The cold sesame noodle dish known in America is most similar to the Beijing summer street food version.
• Chinese sesame paste (芝麻醬, zhi ma jiang) is the most important ingredient, used at 60 grams per person, and is darker roasted, nuttier, and thicker than Japanese tahini.
• Top oil should be stirred into the Chinese sesame paste before measuring.
• For two servings, use 200 grams of dried thin Chinese wheat noodles, cooking them for exactly 3 minutes in boiling water with 1 tablespoon of salt.
• Cooked noodles must be immediately drained into ice water for 30 seconds to stop cooking, set texture, and ensure chewiness and springiness.
• The sesame paste must be thinned with 2 to 3 tablespoons of warm noodle cooking water, whisking gradually until it reaches the texture of melted chocolate.
• Noodles must be tossed a minimum of 20 times with the sauce to ensure every single strand is deeply coated.
• English cucumber must be julienned into 3-millimeter-wide matchsticks to match the noodle thickness for optimal texture.
• Mung bean sprouts must be blanched for only 10 seconds in boiling water then immediately transferred to an ice bath for 30 seconds for both food safety and texture.
• Noodles must be served very cold, at 10 degrees Celsius (50 degrees Fahrenheit), in a bowl chilled in the freezer for 15 minutes.

Frequently asked questions

What is the most important ingredient for Beijing cold sesame noodles?

Chinese sesame paste (芝麻醬, zhi ma jiang) is considered the soul of the dish. It is distinguished by being darker roasted, much nuttier, and thicker than Japanese tahini, and should be stirred before measuring.

How long should thin Chinese wheat noodles cook for cold sesame noodles?

Thin Chinese wheat noodles should cook for exactly 3 minutes in a rolling boil after adding 1 tablespoon of salt to the water. Immediately drain and transfer them to ice water to stop the cooking process.

Why is ice water critical for cooking cold sesame noodles?

Ice water is critical because it instantly stops the cooking of the noodles, sets their texture, and makes them very chewy and springy, preventing them from becoming mushy.

What is the secret to a well-coated cold sesame noodle dish?

The critical step is thinning the sesame paste with 2 to 3 tablespoons of warm noodle cooking water, whisking gradually until it reaches the texture of melted chocolate. Then, the noodles must be tossed a minimum of 20 times to ensure every strand is deeply coated.

What is the correct way to prepare cucumber for cold sesame noodles?

Cucumber must be julienned into matchsticks exactly 3 millimeters wide. This specific thickness ensures it matches the noodle width, contributing significantly to the overall eating experience and texture contrast.