big-queer-cold-noodles
Spread the love

Cold noodles are a necessity for summer eating, especially in Taiwan. You can find liang mian in food stands, 24/7 convenience stores, and home kitchens. It usually consists of thinly sliced fresh cucumbers, carrots, and egg ribbons nicely arranged on top of bouncy noodles, with a healthy scoop of sesame-vinegar sauce.

As a college student in Taiwan, I would often go to one particular hole-in-the-wall cold noodle shop for a late-night slurp after a long night of drinking. It wasn’t an explicitly queer establishment, but it was near the only lesbian bar in Taipei, and it provided a sense of queer community, which was rare in my daily life. This recipe is my tribute to the spaces in Taipei that host young queer folks like me, where I got to feel free and comfortable in my own skin while having affordable, delicious food.

In my attempt to re-create Taipei-style liang mian sauce with ingredients I can easily find in the States, I was able to make a version of the dish with peanut butter, Kong Yen black vinegar (or Worcestershire sauce), and a few other easily found pantry staples. Colorful summer produce and fresh ramen noodles tie it all together. These noodles have a special place in my heart and tummy, and it’s perfect for Pride parties all summer long.

This cool, refreshing dish is a perfect make-ahead candidate. Prep the sauce, cook the eggs, and slice your veg ahead of time, then boil and shock your noodles in ice water just before serving. —Jessie YuChen

All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.

Ingredients

4 servings

3

large eggs

Kosher salt

3

tsp. vegetable oil

1

cup creamy peanut butter or tahini

¾

cup Taiwanese black vinegar (such as Kong Yen) or Worcestershire sauce

2

Tbsp. distilled white vinegar

1

Tbsp. demerara or raw sugar

1

Tbsp. soy sauce

4

garlic cloves, finely grated

20

oz. fresh lo mein or ramen noodles

1

red bell pepper, cut into matchsticks

1

small carrot, peeled, cut into matchsticks

3

Persian cucumbers, cut into matchsticks

¼

small head of red cabbage, thinly sliced

¼

cup unsalted roasted peanuts, coarsely chopped

Cilantro leaves with tender stems and chili crisp (for serving)