Dongbei Xia Ri Liang Ban Mian

When Dongbei summers turn hot and humid, this cold tossed noodle dish replaces the region's hearty winter staples. Chewy hand-pulled or thick wheat noodles are chilled in ice water then dressed with sesame paste, a splash of tangy vinegar, shredded cucumber, pickled garlic scapes, and a drizzle of chilli oil — a Dongbei-inflected take on cold noodles with a modern-fusion spirit.

Serves: 4

Ingredients

• 400g (14 oz) fresh thick wheat noodles (or dried la mian)
• 2 tbsp (30g) Chinese sesame paste (zhima jiang)
• 1 tbsp (15ml) light soy sauce
• 2 tbsp (30ml) Zhenjiang black vinegar
• 1 tsp (5ml) sesame oil
• 1 tsp (5g) caster sugar
• 1 tbsp (15ml) chilli oil
• 150g (5 oz) cucumber, julienned
• 80g (3 oz) pickled garlic scapes (suancai), roughly chopped
• 2 soft-boiled eggs, halved
• 3 spring onions, thinly sliced
• 1 handful fresh coriander
• 2 tbsp (20g) toasted peanuts, roughly crushed
• Ice cubes for chilling

Instructions

1. Cook noodles in boiling unsalted water for 4-6 minutes until just tender. Drain immediately and rinse under very cold running water, then submerge in a bowl of iced water for 2 minutes to firm up. Drain well and toss with a tiny amount of sesame oil to prevent sticking.
2. Whisk sesame paste with 3 tbsp warm water until smooth, then combine with soy sauce, vinegar, sesame oil, sugar, and chilli oil to form a pourable dressing.
3. Divide the cold noodles among serving bowls.
4. Top each bowl with julienned cucumber, pickled garlic scapes, spring onions, and a halved soft-boiled egg.
5. Pour the dressing generously over each bowl and finish with crushed peanuts and fresh coriander.
6. Serve immediately while the noodles are cold.

Cook's Notes: Pickled garlic scapes (suancai) are the authentic Dongbei element — their tangy crunch cuts through the rich sesame paste. Find them at Chinese grocery stores, or substitute with pickled daikon. Thinning the sesame paste with cold water rather than warm makes a silkier dressing.