Cold Sesame Noodles Liang Mian

This recipe comes from the provinces of Hunan and Szechwan. The weather there gets hot and sticky in the summer months, and cold dishes are just the right thing for a refreshing summer meal. Cold Sesame Noodles can start a meal, make a wonderful lunch, or be served as part of a large banquet. Any way you serve it, this dish will be asked for again and again. If you wish to make the noodles vegetarian, use vegetable stock instead of chicken stock.

Serves 6


  • 1/2 pound angel hair pasta
  • 1 tablespoon sesame oil
  • 2 tablespoons sesame oil
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon ground white pepper
  • 1 green onion
  • 1/4 cup chopped peanuts
  • 2 tablespoons sesame seeds

On Your Mark, Get Set. . .Cook!

  • Cook the pasta according to the package directions. Drain in a colander, then toss with 1 tablespoon sesame oil. Refrigerate for at least 1 hour.
  • Place the ingredients for the dressing in a quart jar with a lid, and shake until well blended. Refrigerate until ready to serve.
  • Mince the green onion, measure about 1/4 cup, and refrigerate.
  • Measure out the chopped peanuts, and toast the sesame seeds in an oven or a toaster oven 4 to 5 minutes.
  • To serve, arrange the cold pasta on a serving platter. Pour the dressing over the pasta and sprinkle the green onion, chopped peanuts, and sesame seeds on top.

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