I really like the flavor of ham in my cold noodle, as I feel it introduces another dimension of flavor. In this recipe I use julienned cucumber and carrots, ham and soft boiled egg, which are the toppings I usually use whenever I make this for my family. Unlike the cold noodle stalls that usually only include cucumber as the sole topping, I almost always add more toppings when I make this at home so that it can be a more balanced and complete meal. This is what the cold noodle stall do, since this method causes the noodle's to remain QQ a bit longer. Another way to cool the noodles is to blow it with a fan while tossing the noodles. I know this is often frowned upon for pastas, but this sesame sauce is so sticky that you don't really need to worry about sauce adhering to your noodles for this dish.Įven though we stop the cooking process by shocking it with ice or water, you should still try to eat the noodles as soon as possible if you cool the noodles this way, otherwise the noodles will harden if it sits too long. You can also rinse with cold water if you prefer. I usually will prepare a try of ice cubes, and once the noodle is cooked, I will transfer it into the tray with ice cubes to cool down. When cooking the noodles, it's very important to not over cook them and to cool the noodles down right after it's done cooking in order to maintain it's QQ texture. If your noodles are too thick, you'll have less surface area that can be coated with the dressing, which might make the dish taste less flavorful. If I have time, I will make the noodles myself, otherwise I like to use Kuan Miao thin noodle or even Capellini (angle hair pasta). I personally prefer thin wheat noodles that have a chewy and springy texture, which is what we'd refer to as having a "QQ" texture in Taiwan. I would say that for a bowl of good Taiwanese cold noodle, the noodle part is equally as important as the dressing. ![]() ![]() Also, try the dressing and see if you need to adjust it based on your taste. When you're preparing this dish, I suggest that you make the dressing first in order to give the different ingredients in the sauce more time to meld together. I wouldn't use raw tahini, though, as it doesn't provide the kind of nutty aroma that we're looking for in this dish. However, you can also use tahini if Chinese sesame paste is not available to you. ![]() I like to use Chinese sesame paste when making Taiwanese cold noodles, as it is more aromatic than tahini (it smells almost like peanut butter).
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