Name: 10-Minute Authentic Taiwanese Cold Noodles Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Taiwanese
Ingredients: 4 tbsp Chinese sesame paste; 2 tbsp sesame oil (double if using peanut butter); 6 cloves garlic (crushed); 6 tsp light soy sauce; 1 tsp Chinese/Taiwanese black vinegar (or rice vinegar/wine vinegar as substitute); 2 tsp fine sugar; ½ tsp fine salt; 1 tsp ground white pepper (or a generous grind of black pepper); 280 g egg or buckwheat noodles (4 nests); 160 g beansprouts (2 handfuls); 4 spring onions (thinly sliced)

If you’re craving something quick, flavorful, and a little different, you’re going to love this 10-Minute Authentic Taiwanese Cold Noodles Recipe. It’s one of those dishes I keep coming back to when I want a fast, satisfying meal that doesn’t skimp on taste. The creamy sesame sauce paired with tender noodles and crunchy beansprouts just hits the spot every time. Plus, it’s crazy simple to whip up—you’ll be amazed how a handful of ingredients turns into something restaurant-quality in no time!

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Why You’ll Love This Recipe

Speedy Prep: Ready from start to finish in just 10 minutes—perfect for busy days or last-minute meals.
Authentic Flavors: The toasted sesame paste sauce is the real deal, giving you that rich, nutty taste that Taiwanese cold noodles are known for.
Versatile Dish: Enjoy it hot or cold, and customize toppings to suit your mood or pantry staples.
Family Favorite: Simple enough for weeknights, but impressive enough to serve guests who love Asian flavors.

A white bowl contains three layers: the bottom layer is yellow cooked noodles with a slightly wavy texture, the middle layer is fresh white and green bean sprouts spread out on top of the noodles, and the top layer is a thick, light brown sauce covering part of the sprouts and noodles. Next to the bowl is a pair of light wooden chopsticks placed side by side. Above the bowl, there is a white plate with blue floral patterns around the edge holding green cucumber sticks, each with a glossy, fresh surface. All items rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this 10-Minute Authentic Taiwanese Cold Noodles Recipe plays a key part in balancing the flavors and textures. The sauce is where the magic happens, so make sure to grab good-quality Chinese sesame paste and fresh garlic for that punch of flavor.

Chinese sesame paste: Look for a thick, creamy paste—this is the heart of the sauce and what gives it that rich, nutty flavor.
Sesame oil: Use for aromatic depth; double the amount if you swap in peanut butter instead of sesame paste.
Garlic (crushed): Fresh and pungent, it wakes the sauce up—don’t skimp here!
Light soy sauce: Adds salty umami without overpowering the sesame taste.
Black vinegar (or rice/wine vinegar): Just a hint for subtle sourness that brightens the sauce.
Fine sugar: Balances out the sour and salty components with a touch of sweetness.
Fine salt: Enhances flavors; add carefully since soy sauce already adds salt.
Ground white pepper: Offers gentle heat and slight earthiness—black pepper works too if you prefer.
Egg or buckwheat noodles: I love using egg noodles for their springy texture, but buckwheat is a great alternative with a different bite.
Beansprouts: Adds crunch and freshness, plus they only take a minute to cook in the noodle water.
Spring onions (thinly sliced): The perfect fresh garnish to finish off the dish with color and mild onion flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This 10-Minute Authentic Taiwanese Cold Noodles Recipe is wonderfully adaptable! I often tweak it depending on the season or what’s in my fridge—there’s something so satisfying about making it your own while still capturing the core flavors.

Spicy kick: I like to drizzle it with a bit of Lee Kum Kee Chiu Chow chili oil for heat—works wonders if you love spice.
Vegetarian version: Swap light soy sauce for a vegetarian tamari, and load up extra veggies like cucumber or shredded carrot for crunch.
Nut-free: If you’re allergic, try tahini blended with a dash of sesame oil to replicate that creamy texture without the nuts.
Cold vs. warm: While cold noodles are classic, my family sometimes enjoys it warm in chilly weather—you can heat just before serving!

How to Make 10-Minute Authentic Taiwanese Cold Noodles Recipe

Step 1: Whip Up the Sesame Sauce

Start by mixing all your sauce ingredients in a bowl—Chinese sesame paste, sesame oil, crushed garlic, light soy sauce, black vinegar, sugar, salt, and white pepper. I always taste as I go because you want the sauce to be bold: the sesame flavor should be strong, with saltiness at the forefront. If it tastes a bit too salty at this point, don’t worry—it’ll mellow once mixed with the noodles. Remember, the vinegar and sugar are background players, just enough to add subtle balance and shine.

Step 2: Cook the Noodles and Beansprouts

Bring a pot of lightly salted water to a boil, then add your noodles. Follow the packet’s cooking time, but here’s my trick: add the beansprouts to the boiling water about 90 seconds before the noodles are done. This way, everything finishes perfectly together and the beansprouts stay crisp yet tender. Drain them both together and reserve about 150-200ml of the cooking water—it comes in handy next.

Step 3: Loosen the Sauce and Combine

Add the reserved hot cooking water gradually into your sesame sauce, mixing well to loosen it up and lighten the color. This step is a game-changer! You’ll get a glossy, silky sauce that coats every strand of noodle beautifully without being too thick or gloopy. Then transfer the noodles and beansprouts into serving bowls, scatter spring onions on top, and pour the sauce over—or let your guests mix it themselves at the table.

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Pro Tips for Making 10-Minute Authentic Taiwanese Cold Noodles Recipe

Taste the Sauce Early: Before you add the noodle water, make sure the seasoning hits a bold balance; it’ll dilute once mixed.
Cook Beansprouts Last: Adding sprouts right before the noodles finish ensures they’re perfectly tender-crisp, not soggy.
Use Reserved Cooking Water: This is the secret to that perfect sauce texture—don’t skip it!
Noodles Choice Matters: Egg noodles provide extra spring and bite, but buckwheat noodles add lovely earthiness—choose based on your mood.

How to Serve 10-Minute Authentic Taiwanese Cold Noodles Recipe

A white bowl holds a dish with three main layers: at the bottom, light yellow noodles form the base; spread unevenly on top is a smooth, rich brown sauce that covers much of the noodles; the top layer consists of fresh white and yellow bean sprouts mixed with small green onion pieces scattered across. On the right side of the bowl, two light-colored chopsticks rest on a white marbled surface, and a small white dish filled with a dark brown sauce sits to the left. In the background, blue papers with text and numbers are partially visible. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always finish these cold noodles with fresh spring onions for brightness and a bit of fresh crunch. Sometimes I add finely shredded Taiwanese cucumber or a sprinkle of toasted sesame seeds if I’m feeling fancy. Those simple garnishes make a big difference in elevating the dish visually and flavor-wise.

Side Dishes

To make it a full meal, pair with a light Taiwanese cucumber salad or some quick pickled radishes for a tart contrast. For an extra kick, chili oil is my go-to—keep a bottle of Lee Kum Kee’s authentic chili oil handy for drizzling. These sides balance the richness of the noodles perfectly.

Creative Ways to Present

When I’ve served this at casual dinners, I like to pile the noodles in shallow bowls and serve the sauce on the side, letting everyone drizzle and mix to taste. For summer parties, chilling the noodles beforehand and serving in colorful glass bowls topped with cucumber ribbons makes a refreshing, beautiful presentation that always impresses.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing the noodles and sauce separately to keep textures fresh. Keep the noodles in an airtight container in the fridge for up to two days, and the sauce in a small jar. This way, you won’t end up with soggy noodles.

Freezing

I haven’t tried freezing this recipe because the texture of cooked noodles and fresh beansprouts doesn’t hold up well after thawing. I’d suggest making it fresh or storing in the fridge instead for the best flavor and texture.

Reheating

To reheat, warm the noodles briefly in hot water for about 30 seconds to loosen them up, then drain well. Reheat the sauce gently in a microwave or stovetop, mix together, and garnish fresh spring onions again. This method keeps the noodles from getting mushy while warming everything through.

FAQs

Can I make this recipe gluten-free?

Absolutely! Just swap out the regular egg noodles for gluten-free rice or buckwheat noodles. Double-check your soy sauce is gluten-free or use tamari instead. The sauce ingredients are naturally gluten-free, so it’s an easy swap that won’t compromise the authentic flavor.
Can I prepare the sauce ahead of time?

Yes, making the sauce ahead is a great time saver! Just keep it refrigerated in an airtight container. Before serving, add some hot cooking water from the noodles to loosen it up. Freshly crushed garlic is best added right away, but you can mix it into the sauce early if needed.
What noodles work best for this recipe?

I recommend egg noodles for their wonderful chew and springiness. Buckwheat noodles give a nutty flavor which complements the sesame sauce nicely, too. Whatever you pick, just avoid super thick noodles—they won’t let the sauce coat as beautifully.
Is this dish typically served hot or cold?

Traditionally, Taiwanese cold noodles are served chilled or at room temperature, especially in warmer months. But I’ve found it tastes excellent warm as well, making it a versatile dish all year round.

Final Thoughts

This 10-Minute Authentic Taiwanese Cold Noodles Recipe has a special place in my kitchen because it bridges speed and flavor so effortlessly. Whether you’re cooking for one or feeding a crowd, it never disappoints. Once you nail the sauce and toss it with the noodles and crisp beansprouts, you’ll see why my family goes crazy for it! Trust me, once you taste those creamy, nutty noodles with the bright spring onions and punch of garlic, it’ll become your go-to quick meal too. So, grab those ingredients and give it a whirl—you’ll be rewarded in less than ten minutes. Enjoy!