Dongbei La Pi Cold Noodle Salad
A refreshing Northeastern Chinese cold noodle dish with chewy wheat noodles tossed in a spicy, tangy sesame-chili sauce. Ready to eat in under 20 minutes with minimal equipment.
- Total time
- 18 min
- Servings
- 2
- Calories
- 412
- Protein
- 12g
Ingredients
- 8 oz fresh wheat noodles or dried egg noodles
- 3 tablespoons sesame paste
- 2 tablespoons soy sauce
- 1.5 tablespoons chili oil or hot chili flakes mixed with neutral oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
Instructions
- 1
Bring a large pot of water to a rolling boil over high heat—when large bubbles break the surface continuously, you're ready to cook.
- 2
Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 3
Add the noodles to the boiling water and stir immediately to prevent sticking, breaking apart clumps with a wooden spoon.
- 4
Cook for the time listed on the package (usually 3–5 minutes for fresh noodles, 7–9 for dried) until the noodles are tender but still chewy when you bite one.
- 5
Drain the noodles in a colander under cool running water, stirring gently with your fingers until they are completely cold, about 2 minutes.
- 6
In a small bowl, whisk the sesame paste, soy sauce, chili oil, rice vinegar, and minced garlic together until smooth and no lumps of sesame paste remain.
- 7
Pour the sauce over the cold noodles in a serving bowl and toss with two forks or chopsticks, lifting and turning the noodles until every strand is evenly coated.
- 8
Divide between two bowls and serve immediately at room temperature.
Tools you’ll need
- large pot
- colander
- small mixing bowl
- whisk
- wooden spoon
- two serving bowls
- measuring spoons
- cutting board
- knife
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