epicurious5.0
Big Queer Cold Noodles
Temper summer’s heat with a big bowl of these irresistible colorful, crunchy, cold noodles inspired by Taiwanese liang mian.
👥 4 Servings👤 Jessie YuChen📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●skillet
- ●cutting board
- ●pot
📝 Preparation Steps
1
Whisk eggs in a medium bowl until no streaks remain; season with salt.
large eggs3
2
Heat 1½ tsp. oil in medium nonstick skillet over medium-low. Pour half of eggs into skillet and swirl to coat bottom. Reduce heat to low, cover pan, and cook eggs until set and surface appears dry, about ⏱️ 3 minutes. Carefully slide onto a cutting board. Repeat process with remaining eggs and 1½ tsp. oil. Stack egg sheets, roll up tightly, and slice crosswise into thin strips.
large eggs3
3
Whisk peanut butter, black vinegar, white vinegar, demerara sugar, soy sauce, garlic, and ½ cup water in a medium bowl until smooth. (The mixture will be stiff at first, but keep going. It will soon relax.)
4
Cook noodles in a large pot of boiling water according to package directions. Transfer to a large bowl of ice water and let sit, swishing noodles occasionally, until cold, about ⏱️ 3 minutes.
5
Drain noodles and divide among bowls. Top with some strips of egg and some bell pepper, carrot, cucumber, and cabbage. Pour ½ cup sauce over each bowl; top with peanuts and cilantro. Serve with chili crisp alongside.
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