How to Make Beijing Cold Sesame Noodles — The Exact Recipe by Ratio

Overview

This video teaches the authentic Beijing cold sesame noodle recipe, known as liangmian, ratio by ratio and gram by gram. A Beijing Street-Food Chef, with 22 years of experience cooking in Beijing's Wudaokou district, shares the exact recipe for this refreshing summer dish. Learn to create the perfect balance of nutty sesame paste, tangy vinegar, and garlicky flavors, replicating a classic Beijing street food experience.

Ingredients

• 200 gram dried thin Chinese wheat noodle
• 2 tablespoon (approximately 60 gram) Chinese sesame paste
• 1 tablespoon (15 milliliters) light soy sauce
• 1 teaspoon (5 milliliters) dark soy sauce
• 1 tablespoon (15 milliliters) Chinkiang black vinegar
• 1 teaspoon (4 grams) granulated sugar
• 1 small clove of garlic, very finely minced or grated
• 1 teaspoon (5 milliliters) toasted Asian sesame oil
• 1/2 teaspoon Sichuan chili oil (optional)
• 1 tablespoon salt (for noodle water)
• 1 teaspoon neutral oil (peanut oil or grapeseed)
• 2 to 3 tablespoons warm noodle cooking water
• 1/4 cup (60 gram) julienned English cucumber
• 1/4 cup (60 gram) blanched mung bean sprout
• 1/4 cup (70 gram) shredded poached chicken breast (optional)
• 1 teaspoon toasted white sesame seed
• 1 teaspoon thin sliced green scallion

Instructions

1. Stir the top oil into the Chinese sesame paste before measuring.
2. Bring a large pot of water to a rolling boil (100 Celsius/212 Fahrenheit) and add 1 tablespoon of salt.
3. Add 200 grams of dried thin Chinese wheat noodles to the boiling water and stir immediately to prevent sticking; cook for exactly 3 minutes (4 minutes for thick noodles).
4. Immediately drain the noodles into a colander, then transfer them to a large bowl of ice water with many ice cubes.
5. Keep the noodles in ice water for 30 seconds, then drain again very well, ensuring no water remains on the noodles.
6. Toss the drained noodles with 1 teaspoon of neutral oil (peanut or grapeseed) so they do not stick together.
7. Refrigerate the noodles for 15 minutes before serving; they must be cold (ideally 10 Celsius/50 Fahrenheit).
8. For the sauce, combine the measured Chinese sesame paste, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, 1 tablespoon Chinkiang black vinegar, 1 teaspoon granulated sugar, 1 small minced garlic clove, 1 teaspoon toasted Asian sesame oil, and optionally 1/2 teaspoon Sichuan chili oil.
9. Gradually whisk 2 to 3 tablespoons of warm noodle cooking water into the sauce mixture until it reaches the texture of melted chocolate.
10. For the optional shredded chicken, poach a single chicken breast in lightly salted water at a gentle simmer (90 degrees Celsius) for 12 minutes, then rest off heat in the broth for 10 more minutes; shred against the grain into thin threads.
11. For the mung bean sprouts, blanch them for 10 seconds only in boiling water, then immediately transfer to an ice bath for 30 seconds and drain very well.
12. Take the cold noodles out of the refrigerator and place them in a chilled celadon bowl.
13. Pour about 3 tablespoons (45 milliliters) of sauce per serving over the noodles.
14. Toss the noodles with chopsticks or a food-safe glove a minimum of 20 times until every single noodle is deeply coated in a nutty mahogany color.
15. Top the noodles with 1/4 cup (60 gram) julienned English cucumber (3mm wide matchsticks), 1/4 cup (60 gram) blanched mung bean sprouts, and optionally 1/4 cup (70 gram) shredded poached chicken breast.
16. Finish with 1 teaspoon toasted white sesame seeds, 1 teaspoon thin sliced green scallion, and a drizzle of chili oil.
17. Eat immediately while cold, ideally with the bowl also chilled (put bowl in freezer for 15 minutes before assemble).

In this video

• The Beijing version of cold sesame noodles (liangmian) is a summer street food, traditionally eaten when it is too hot for hot dishes.
• Chinese sesame paste (zhi ma jiang) is the most important ingredient, being roasted darker, much nuttier, and thicker than Japanese tahini.
• The recommended Chinese sesame paste brand is Beijing Liubiju, a very old company founded in 1600, with 450 years of history.
• For two servings, use 200 grams of dried thin Chinese wheat noodles, cooked exactly 3 minutes for thin noodles or 4 minutes for thick noodles.
• Immediately transferring cooked noodles to ice water for 30 seconds is critical to instantly stop cooking, set the texture, and make the noodles very chewy and springy.
• The classic Beijing sauce ratio for two servings includes 60 grams of Chinese sesame paste, 15ml light soy sauce, 5ml dark soy sauce, 15ml Chinkiang black vinegar, 4 grams granulated sugar, 1 small minced garlic clove, and 5ml toasted Asian sesame oil, with optional Sichuan chili oil.
• A crucial step in sauce preparation is thinning the sesame paste with 2 to 3 tablespoons of warm noodle cooking water, whisking gradually until it reaches the texture of melted chocolate.
• To ensure good liangmian, the noodles must be tossed a minimum of 20 times until every single strand is deeply coated with the nutty mahogany-colored sauce.
• Cucumber toppings must be julienned into matchsticks, about 3 millimeters wide, to match the noodle thickness for the correct eating experience.
• Mung bean sprouts must be blanched for only 10 seconds in boiling water then immediately plunged into ice water for 30 seconds, important for both texture and food safety.

Frequently asked questions

What is the most important ingredient in Beijing cold sesame noodles?

The most important ingredient is Chinese sesame paste (zhi ma jiang), which is roasted darker and is much nuttier and thicker than Japanese tahini. It serves as the soul of the dish.

How long should thin Chinese wheat noodles be cooked for liangmian?

Thin Chinese wheat noodles should be cooked for exactly 3 minutes in a big pot of rolling boiling water. Immediately after, they must be drained and transferred to ice water.

Why is ice water critical for cooking cold sesame noodles?

Ice water is critical because it instantly stops the cooking process, sets the noodle's texture, and makes them very chewy and springy. The noodles should be in ice water for 30 seconds.

What is the secret to a perfectly coated cold sesame noodle dish?

The secret is to toss the noodles with the sauce a minimum of 20 times, ensuring every single strand is deeply coated. If the sauce only sits on top, it indicates a poorly prepared dish.

How should mung bean sprouts be prepared for cold sesame noodles?

Mung bean sprouts must be blanched for only 10 seconds in boiling water, then immediately submerged in an ice bath for 30 seconds. This is important for both texture and food safety.