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  • 200 g (7 oz) dried noodles
  • 100 g (3.5 oz) chicken breast
  • 60 g (2 oz) oriental cucumber, julienned
  • 60 g (2 oz) carrot, julienned
  • 1/2 cup cool water
  • 4 teaspoons sesame paste
  • 2 teaspoons peanut butter
  • 4 cloves garlic, minced
  • 2 teaspoons white sugar
  • 5 teaspoons soy sauce
  • 4 teaspoons Chinese black vinegar


  1. Cook noodles according to package instructions. Drain, then run under cold water until cool. Drain, cover and refrigerate for 1 hour.
  2. Bring a small amount of water in a pot to a boil, add chicken. Cover, turn off heat, steep for 15 minutes. Remove meat, let cool. Tear along grain into thin strips.
  3. Make dressing: Mix sesame paste well in original container before adding to a mixing bowl with peanut butter. Add a 1/3 of water, stir.
  4. Add garlic and sugar, another 1/3 of water, stir.
  5. Add soy sauce, vinegar and remaining water, stir.
  6. Place noodles in 4 large bowls or plates. Put cucumber, carrots, and chicken on top of noodles.
  7. Stir dressing again well, and spoon equal portions onto noodles.
Diners mix up their own dish.

Notes:You can use most kinds of Chinese fresh or dried noodles.

Other Cold Noodles?