Taiwanese cold peanut noodles
by Taiwanese cold noodles with peanut sauce are a refreshing and flavorful dish perfect for any time of the year, especially during hot summer days. This dish combines chewy rice noodles with a creamy, nutty peanut sauce, crisp cucumbers, and is easy and quick to assemble. It’s a delightful balance of textures and tastes that will leave you craving more.
If you love this dish, you might also enjoy our spicy peanut noodles. They offer a similar creamy and nutty flavor but with an added kick of heat. It’s a great way to add variety to your meals while sticking to a delicious peanut sauce theme.
Taiwanese liang mian (凉面)
Taiwanese style cold peanut noodles, known as “liang mian,” are a must-have dish all year round, especially during hot summer days. Growing up in southern Taiwan, where temperatures rarely drop below the 60s (15°C), liang mian was a staple in our household.
The key difference between Chinese cold noodles and Taiwanese cold noodles lies in the peanut noodle sauce. Taiwanese peanut sauce for noodles is sweeter and usually mild, making it very family-friendly. You can customize it to your taste by adding grated garlic, a dash of black vinegar, a touch of sugar, or keep it simple like in this recipe.
In contrast, Chinese peanut noodle sauce has a bolder flavor profile. It’s often more pungent and distinct, with a spicy kick and the addition of Sichuan peppercorn powder for that signature numbing sensation.
I love both versions, but today I’m sharing one of my childhood favorites: chewy cold noodles tossed in the creamiest, nuttiest peanut sauce!
Ingredients
These easy-to-find ingredients come together to create the most delicious Taiwanese peanut butter noodles. Each one adds its own special flavor and texture to the dish!
Peanut Butter Sauce For Noodles:
- Peanut butter (unsweetened and unsalted): Adds a rich, nutty flavor and creamy texture to the sauce.
- Toasted sesame oil: Provides a deep, toasty aroma and enhances the overall flavor.
- Light soy sauce (or coconut aminos): Adds a salty, umami taste that balances the sweetness.
- Coconut brown sugar: Adds a touch of sweetness to balance the salty and savory flavors (skip if using coconut aminos).
- Garlic clove: Adds a pungent, savory note that enhances the depth of the sauce.
- Water: Helps thin the sauce to the desired consistency for coating the noodles.
Noodles:
- Persian cucumber (julienned): Adds a refreshing crunch and a cool contrast to the creamy sauce.
- Rice noodles or (thin wheat noodles): Provides a chewy, satisfying base for the dish.
- Avocado oil (or light olive oil): Prevents the noodles from sticking together and adds a subtle flavor.
- Chopped cilantro (or spring onion): Adds a fresh, herbaceous note and a pop of color.
- Roasted peanuts: Adds a crunchy texture and extra nutty flavor (highly recommend red skin roasted peanuts!)
- Garlic chili sauce (optional): Adds a spicy kick for those who enjoy a bit of heat.
Substitutions
- Different noodles: Try buckwheat noodles (soba noodles), pasta noodles, ramen noodles, or kelp noodles (low carb). See our 24 types of Chinese noodles for more inspo!
- Can’t have peanuts? Use almond butter, cashew butter (the sauce will taste sweeter), or sunflower seed butter.
Flavor variations
- Sauce: Add grated garlic and a dash of Chinese black vinegar (or aged balsamic vinegar for gluten-free) to the peanut sauce. Or make it Southeast Asian flavor with my Thai peanut sauce.
- Protein topping ideas: Cooked chicken, grilled beef, grilled pork, boiled or fried shrimp, air fryer fried eggs, air fryer poached eggs, or tofu are all great choices!
Tip: What not to use – noodles that have a thick and dense texture are better for stir-frying. For example, spaghetti or penne pasta might not be the best choice. Angel hair pasta is a better option.
How to make cold peanut sauce noodles
Traditional Taiwanese cold noodles use thin dry Chinese egg noodles or wheat noodles that are chewy, toothy, and grab the sauce well, but you can use any favorite noodles you like. Follow these simple steps to make this delicious dish.
- Make the Peanut Sauce: In a bowl, mix peanut butter, toasted sesame oil, soy sauce (or coconut aminos), coconut brown sugar (if using), grated garlic, and water. Stir until creamy and smooth. Add more water if needed to reach the desired consistency.
- Prepare the Cucumber: Julienne the Persian cucumber and set aside.
- Cook the Noodles: Boil the noodles in a large pot of water according to the package instructions. Shock them in cold water to stop the cooking, then drain and shake off excess water.
- Toss the Noodles: Place the noodles in a large bowl, drizzle with avocado oil, and toss to prevent sticking.
- Assemble and Serve: Divide the peanut sauce between two serving bowls (about 4 tbsp each). Add garlic chili sauce if desired. Place the noodles on top of the sauce, garnish with cilantro, peanuts, and cucumber. Toss immediately to coat the noodles with the sauce. Serve cold.
Tip: Can you serve it hot? Yes! Simply skip rinsing the noodles in cold water after they are boiled. The noodles might be a bit more sticky because the excess starch isn’t rinsed off. Follow the same recipe, thin the peanut sauce with a bit more water, then toss and serve.
What else you can use the peanut sauce for
- Dipping Sauce: Perfect for rice paper egg rolls and rice paper dumplings.
- Salad Dressing: Thin the sauce with a bit more water; it works great for a Mandarin orange chicken salad.
- Add to Stir-Fries: Mix the sauce with chili garlic sauce or Chinese black vinegar for a tasty addition to stir-fries, similar to my Asian chicken lettuce wraps.
Make ahead and store
- Make-Ahead: You can make the peanut sauce up to 4 days ahead, perfect for meal prep. The sauce will thicken in the fridge, so thin it with more water and stir until smooth before using.
- Storage: Pack the noodles and the sauce separately. Combine them right before serving. Boiled noodles should be consumed within 2-3 days when stored in the fridge.
What to serve with peanut sauce noodles
These Taiwanese Peanut Noodles pair perfectly with a variety of delicious sides and mains. Here are some tasty ideas:
Protein Dishes:
- For a protein boost, serve the noodles with Kalbi (Korean short ribs), Bang bang chicken skewers, Taiwanese popcorn chicken, or Tsukune (Japanese chicken meatballs). Each of these dishes adds rich, savory flavors that complement the creamy peanut sauce.
Crispy Dishes:
- Add some crunch to your meal with Healthy bang bang shrimp or Air fryer salt and pepper tofu. These crispy options provide a delightful contrast to the smooth and creamy noodles.
Veggie Sides:
- Balance out your meal with veggie sides like Din tai fung green beans or a Chinese cucumber salad. These fresh and crunchy vegetables are perfect for adding some lightness to your plate.
Helpful tips
- Perfect Sauce Consistency: Adjust the water in the peanut sauce gradually. The sauce should be thick enough to coat the noodles but not so thick that it’s clumpy. Add water a tablespoon at a time until you reach the right consistency.
- Cold Shock for Noodles: After boiling the noodles, shock them in cold water to stop the cooking process. This keeps the noodles firm and prevents them from becoming mushy.
- Prevent Sticking: Lightly toss the noodles with a bit of avocado or light olive oil to prevent them from sticking together after they’re drained.
- Serve Immediately: For the best texture, toss the noodles with the peanut sauce right before serving. This ensures the noodles stay chewy and don’t absorb too much sauce.
- Make It Warm: If you prefer hot noodles, skip rinsing them in cold water after boiling. Thin the peanut sauce with a bit more water and serve immediately for a warm, comforting dish.
FAQs
Noodles with softer and thinner textures, like rice noodles, soba noodles, and ramen noodles, are generally good candidates for cold noodle dishes.
Peanut sauce pairs well with noodles, grilled chicken, shrimp, tofu, rice paper rolls, salads, and stir-fried vegetables. Its creamy, nutty flavor complements many dishes.
More cold noodle salad recipes you might like
Looking for more refreshing and delicious cold noodle salad recipes? Check out these tasty options! They’re perfect for hot days and will keep you coming back for more.
- Cold Noodle Salad (coming soon): A summery dish with shredded veggies and cold noodles, perfect for a light and refreshing meal.
- Cold Sesame Noodles: Another Taiwanese favorite made with sesame paste. Great for hot weather, too!
- Thai Peanut Sauce Cucumber Noodles: A perfect low-carb choice with authentic Thai peanut sauce, refreshing and flavorful.
- Shirataki Noodles with Peanut Sauce: Low-carb noodles tossed with creamy peanut sauce. No cooking and super easy!
Taiwanese cold peanut noodles recipe
Video
Ingredients
Peanut butter sauce for noodles: (makes 3/4 cup)
- ½ cup peanut butter, unsweetened and unsalted, either smooth or chunky
- 1 tbsp toasted sesame oil
- 3 tbsp light soy sauce, or ¼ cup coconut aminos
- 2 tsp coconut brown sugar, skip this if using coconut aminos
- 0.25 oz garlic clove, grated, 1 large
- Water to thin, start with 2 tbsp and add more if needed, for reference I added 5 tbsp
For the noodles:
- 1 whole Persian cucumber, julienned
- 200 gram rice noodles, 2 bundles
- 0.5 tbsp avocado oil, or light olive oil
- 4 tbsp chopped cilantro, or spring onion
- Small handful Roasted peanuts, with red skin ideal, optional
- 3 tsp Garlic chili sauce, optional
Instructions
- Bring a pot of water to boil.
- Sauce: In a bowl, combine the peanut butter, sesame oil, soy sauce, coconut brown sugar, grated garlic, and water. Stir well until it’s creamy and smooth. If the sauce feels too thick, thin it with a little water.
- Cucumber: Julienne the cucumber. Set them aside ready to use.
- Boil noodles: Follow the package instructions to boil the noodles and shock the noodles in cold water to stop cooking. Drain and shake away excess water.
- Place the noodles in a large bowl and lightly drizzle with oil. Toss to keep the noodles from tangling.
- To serve, prepare two serving bowls and add about 4 tbsp of the peanut sauce to each bowl and drizzle with garlic chili crisp, if using.
- Place the noodles on top of the sauce and garnish with cilantro, peanuts, and cucumber.
- Toss the noodles with the sauce right away to prevent the noodles from sticking. Serve cold and right away.
Notes
- Depending on the consistency of your peanut butter and the type of noodles you use, use more or less water. The consistency should be not too thick or too runny. It should grab onto the noodles well so that the noodles aren’t watery or too dry.
- You will use about ½ cup of the peanut sauce for 2 servings. Save the extra sauce for next use.
- If allergic to peanuts, use unsalted almond butter, cashew butter, or sunflower seed butter.
- You can use any type of noodles – use shirataki noodles, kelp noodles, or zucchini noodles to keep it low carb.
- Topping ideas: cooked chicken, steak, shrimp, boiled or fried egg on top!
Nutrition
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This is delicious. When I ate the noodles after I made them they were soft and perfectly cooked. I put them in the fridge for lunch and they got a little “crunchy.” Any tips.
Try mixing with a bit of warm water to help you soften the noodles.
This is my mom’s favorite summer dish and I made it for her this past week. She said it reminded her the food she used to enjoy in Asia. We added a few extra toppings with boiled eggs, carrots, and sliced ham. Highly recommend it!
Lovely!