How I Made Chiayi-Style Cold Noodles

該怎麼說，我決定回收自己的文字不是件壞事，能留下簡單的食譜也許會很有趣。

以下的食譜是約莫兩週前，以分享給特定對象的語氣，輕鬆記錄下來的，原身其實是一封電子信的附加檔案。

加入早餐俱樂部，在凌晨吃份涼麵，聽聽慵懶、疲倦、低落、意有所指的暗語，誰知道呢？也許Nothing mattered until I Knew.

How I Made Chiayi-Style Cold Noodles——a simple recipe sharing!

I know it's not covered in your guide, but I feel a bit strange not sharing with you how I usually prepare Chiayi-style cold noodles. All I use are ingredients from my pantry. I hope you enjoy it, and feel free to let me know if you have any questions!

Ingredients

For the topping I choose:

Carrot, bell pepper, vegan ham, and cucumber, which can be shredded or julienned.

We do have more common veggie choices for cold noodles in Taiwan, such as cucumber and carrot. But I will say feel free to choose any veggies that go well in a salad or can be eaten raw!

Ham and egg are more common choices for protein ingredients in this dish, but again, feel free to get creative with your choices.

The noodles I used in this picture are called Guan Miao Noodles (關廟麵). They are thin wheat noodles that usually pair well with various noodle recipes, such as noodle soup or Lo Mein. However, dare I say—it's really not a big deal if you want to use Linguine or Soba to make this dish. It's fun to create your own authentic version!



The Condiments I used:

Leezen’s cold noodle pasta sauce（里仁涼麵醬）

Laurel’s vegan mayonnaise (桂冠全素沙拉)

I totally understand how lucky I am to have cold noodle pasta sauce as a staple condiment.

For the easiest way to make your own cold noodle sauce, mix an equal amount of soy sauce, peanut butter, tahini, and vinegar til smooth. You can add some water to help it combine.

(I mean, it’ll be kinda controversial in Taiwan, but a lot of times I just skip either tahini or peanut butter.)

I am vegan, so I usually just go with any brand of vegan mayonnaise I can find.

McCormick’s vegan mayonnaise that I can find in Taiwan is sweeter than the local brand (on the right), for comparison.

Dilute mayo

Dilute the mayo helping it coat the noodles and toppings more evenly, but it is completely fine to skip it.

And now, it’s ready!

There’s no right or wrong proportion of sauce and topping you should add, but I do recommend mixing it well before you dig in, and maybe go easy with the sauce at first, you can always add more later if you like.

Maybe a little bit messy, but worth it

I like to add some hot sauce to my cold noodles—well, I pretty much add hot sauce to everything.

The hot sauce I used is a small brand from my hometown, called QianJi’s hot sauce(丸進辣椒醬), it’s a savory, miso flavor hot sauce.

There you have it, Chiayi-style cold Noodles, complete with mayo, miso hot sauce, and cold noodle sauce!