A Refreshing Taiwanese Noodle Salad - Liang Mian

wheat noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in carbs and calories.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with beneficial fats.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a nut-free option.

Boil wheat noodles in salted water until tender, about 4-6 minutes.

Drain noodles and rinse under cold water to cool.

In a bowl, combine soy sauce, sesame oil, vinegar, and sugar to make the dressing.

Add minced garlic and grated ginger to the dressing and mix well.

Slice cucumber and carrots into thin strips.

Chop scallions and cilantro finely.

In a large bowl, combine cooled noodles with the dressing.

Add sliced cucumbers, carrots, scallions, and cilantro to the noodles.

Toss everything together until well coated.

Serve chilled, garnished with peanuts and black sesame seeds.

Drizzle with chili oil for added heat if desired.

Cooking Techniques

Spice Level:

Allergens