Hunan Liang Ban Fan Qie Mian

Cold tomato noodles are one of Hunan's favourite summer street foods, sold from wheeled carts throughout Changsha's old city. Ripe tomatoes are blended with sesame paste and Hunan's signature sour-spicy seasoning, then tossed with silky hand-pulled noodles and served cold — a refreshing modern twist on the province's bold flavour profile.

Serves: 4

Ingredients

• 400g (14 oz) fresh wheat noodles or dried thin noodles
• 4 ripe tomatoes (about 500g / 1 lb), 3 cut into wedges, 1 finely diced
• 1 cucumber, julienned
• 3 spring onions, finely sliced
• Large handful fresh coriander, chopped

For the sesame-tomato dressing:

• 3 tbsp (45ml) sesame paste or tahini
• 2 tbsp (30ml) rice vinegar
• 1 tbsp (15ml) soy sauce
• 1 tbsp (15ml) chilli oil or Hunan doubanjiang
• 1 tsp sugar
• 1 clove garlic, minced
• 1 tsp toasted sesame seeds
• 3–4 tbsp (45–60ml) cold water to loosen

Instructions

1. Cook the noodles in a large pot of boiling water according to packet instructions, typically 3–5 minutes. Drain immediately and rinse under cold running water until completely cool. Toss with a little sesame oil to prevent sticking.
2. Blend or mash 3 tomato wedges with any juices. Combine with sesame paste, rice vinegar, soy sauce, chilli oil, sugar and garlic. Whisk in cold water gradually until you have a pourable, creamy dressing.
3. Divide the cold noodles among four bowls. Top each with julienned cucumber, diced fresh tomato and spring onions.
4. Pour the sesame-tomato dressing generously over the noodles. Top with fresh coriander and sesame seeds.
5. Toss everything together at the table and serve immediately.

Cook's Notes: The noodles must be completely cold before dressing — rinse under ice water if needed. For extra Hunan heat, add a spoonful of pickled chilli paste (pao jiao). The dressing can be made ahead and kept refrigerated for up to two days.