Cold Sesame Noodles, or Ma Jiang Mian, make the best lunch on a hot day. The way the creamy, nutty sauce clings to each strand, the crisp bite of fresh cucumber, the gentle heat of chili oil—this dish delivers on flavor, texture, and ease.
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Taiwanese cuisine is full of bold flavors, often influenced by the culinary traditions of China but adapted over generations into something uniquely its own. Ma Jiang Mian is one of those everyday classics—easy to make, endlessly adaptable, and always a crowd-pleaser.
The rich sesame sauce is what makes this dish shine. Unlike peanut-based sauces often found in Americanized versions of cold sesame noodles, this one relies on Chinese sesame paste, which has a deeper, toastier, more pronounced nuttiness.
You can keep this dish simple—just noodles, cucumbers, and sauce—or load it up with toppings like shredded chicken, tofu, or extra vegetables. It’s one of those dishes that feels indulgent without being heavy. Plus, it keeps well in the fridge, making it a solid choice for meal prep or packed lunches.
If you’re looking for another cold dish that’s perfect for packing into a lunchbox, try these Summer Salad Rolls.
Ingredients You Need
Most of the ingredients for Cold Sesame Noodles are easy to find, but a trip to an Asian grocery store might be necessary for the sesame paste. Here’s what you need:
- Chinese wheat noodles: Thin egg noodles or even spaghetti work well as a substitute if needed.
- Sesame paste: Look for Chinese or Japanese sesame paste. Don’t be tempted to substitute tahini, which doesn’t have the same depth of flavor.
- Soy sauce: Adds saltiness and umami depth to the sauce.
- Rice vinegar: Provides a bit of acidity to balance the richness of the sesame paste.
- Sugar: Just a little helps round out the flavors.
- Sesame oil: Enhances the nuttiness and fragrance.
- Chili oil (optional): A touch of heat elevates the dish.
- Warm water: Helps loosen the sauce to the right consistency.
- Cucumber: Julienned for freshness and crunch.
- Green onions: Add a mild sharpness.
- Boiled eggs (optional): For extra richness and protein.
- Roasted sesame seeds: A final touch to bring out more nuttiness.
- Fresh cilantro (optional): For a bit of herbal brightness.
How to Make Cold Sesame Noodles
Despite the simple ingredient list, the key to great Ma Jiang Mian is balancing the flavors and textures just right. Here’s how to do it:
- Cook the noodles: Bring a pot of salted water to a boil and cook the noodles according to the package instructions. Once done, drain and rinse under cold water to stop the cooking process. Set aside.
- Make the sesame sauce: In a bowl, whisk together the sesame paste, soy sauce, rice vinegar, sugar, sesame oil, and chili oil (if using). Add warm water gradually to thin out the sauce until it’s creamy and smooth.
- Toss everything together: In a large mixing bowl, combine the cooled noodles with the sesame sauce, ensuring they are evenly coated.
- Add the toppings: Mix in the julienned cucumber and sliced green onions. Divide into serving bowls.
- Garnish and serve: Top each bowl with a boiled egg, a sprinkle of sesame seeds, and fresh cilantro if desired. Add extra chili oil for more heat.
More Ways to Use Chinese Wheat Noodles
Chinese wheat noodles are incredibly versatile, making them a staple in so many dishes. If you love Ma Jiang Mian, you’ll probably enjoy them in stir-fries like Garlic Chili Oil Noodles or Scallion Noodles, where the chewy texture holds up beautifully against bold flavors. They also shine in soups, like a simple bowl of Taiwanese Beef Noodle Soup, where they soak up all the rich broth.
If you’re looking for something heartier, try them in hearty Beijing-Style Noodles (also called Zha Jiang Mian). No matter how you prepare them, these noodles always deliver on texture and taste.
Cold Sesame Noodles (Ma Jiang Mian)
Ingredients
For the noodles
- 16 ounces Chinese wheat noodles or thin egg noodles or spaghetti
For the sesame sauce
- 1/3 cup Chinese or Japanese sesame paste
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 2 tablespoons sesame oil
- 1 tablespoon chili oil optional
- 2 –3 tablespoons warm water as needed to adjust consistency
For garnish
- 1 cucumber julienned
- 2 –3 green onions thinly sliced
- 1 –2 boiled eggs optional
- Roasted sesame seeds
- Cilantro optional
Instructions
Cook the noodles
- Bring a large pot of salted water to a boil. Add the noodles and cook according to the package instructions, typically 3–5 minutes. Drain and rinse under cold water, then set aside.
Prepare the sauce
- In a medium bowl, whisk together the sesame paste, soy sauce, rice vinegar, sugar, sesame oil, and chili oil (if using). Slowly add warm water, mixing until the sauce reaches a smooth, pourable consistency.
Toss the noodles
- In a large bowl, mix the cooled noodles with the sesame sauce until evenly coated.
Garnish and serve
- Stir in julienned cucumber and sliced green onions. Divide the noodles among serving bowls.
- Top each bowl with a boiled egg, a sprinkle of sesame seeds, and fresh cilantro. Drizzle extra chili oil for added spice.
Notes
Nutrition
Robin Donovan is an AP syndicated writer, recipe developer, food photographer, and author of more than 40 cookbooks including the bestsellers Ramen Obsession and Ramen for Beginners. Her work is featured by major media outlets including Huffington Post, MSN, Chicago Sun-Times, Orlando Sentinel, Buzzfeed, Cooking Light, Mercury News, Seattle Times, Pop Sugar, and many others. More about Robin