Cold noodle

Cold noodle


Cold noodle


  • Noodle 100g
  • Salt 1 tsp
  • Chicken legs 2
  • Cucumber 1
  • Sesame paste 1/2 cup
  • Soy sauce 1Tbsp
  • Vinegar 1Tbsp
  • Sesame oil 1tsp
  • Sugar 1/2 tsp
  • Garlic minced 5 cloves
  • Red pepper flakes 2tsp
  • Chopped shallot 1 handful
  • Chopped celery 1 handful
  • Ginger 2-3 slices




Level II




10 minutes



cooking20 minutes




For how many people?


X 2

Preparation steps

  1. In a pot, add enough water, boil chicken legs with sliced ginger and shallot, about 15 mins to well-cooked. When it cools down, tear them into shreds by hand.
  2. In another pot, cook noodles with salt according to package directions. Drain, rinse noodles with cold water, and set aside.
  3. Pour into a bowl the sesame paste, sesame oil, vinegar, soy sauce. Mix in sugar, minced garlic, hopped celery, chopped shallot , diced cucumber and red pepper flakes; stir until sugar dissolves.
  4. Stir noodles and chiken slices into dressing mixture. Toss again before serving. Serve cold.



Healthtips: Sesame paste is an excellent source of calcium, iron, vitamin and protein, which make it a useful addition to vegetarian and vegan diets. Compared with peanut butter, it has higher levels of fiber and calcium and lower levels of sugar and saturated fats.

Seasons tips: Summer. It’s cold so quite suitable for serving in hot weather.

Grandmother tips: If noodles become dry when serving, splash with soy sauce and vinegar.

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