Shanghai Cold Noodles with Tahini Sauce

Shanghai cold noodles with shredded chicken and vegetables tossed in creamy, flavorful tahini sauce are ready in 20 minutes.

I must have Shanghai cold noodles every summer. Beyond being a seasonal tradition, my attachment to Shanghai cold noodles stems from the fact that it’s my mother’s special recipe. You know what they say: Moms are the best, and so are their recipes! 

Known as “Liang Mian” in Mandarin, they’re also deeply rooted in Shanghai’s street food culture. Its crisp vegetables add a satisfying crunch, while shredded chicken provides heartiness. What brings everything together so perfectly is a creamy tahini sauce. Its smooth consistency and subtle bitterness complement the honey’s sweetness and tamari’s umami depth. The simplicity of preparation makes this dish ideal for busy lifestyles and hot days.

You will learn how to make this family staple step by step, many ways to customize it to suit your preference, and prep-ahead tips to make your summer meal prep easy breezy! 

Ingredients Overview

To make 2 servings of these Shanghai cold noodles, you’ll need:

• 2 servings of Shanghai noodles (2 ounces each)
• 1 cup carrots, cut into noodles or thin strips
• 1 cup cucumbers, cut into noodles or strips
• 2 cups cooked shredded chicken (I used Sous Vide Shredded Chicken; any leftover chicken can work.)
• Toasted sesame seeds and fresh cilantro for garnishing (optional)

For the Creamy Tahini Sauce:

• 2 tablespoons tahini
• 3 tablespoons water, or more to thin
• 2 tablespoons tamari (or soy sauce)
• 1 tablespoon honey (or maple syrup)
• 2 teaspoons sesame oil
• 1 tablespoon lemon juice (or rice vinegar)
• 1 teaspoon grated ginger
• 1 teaspoon sambal oelek (optional)

Each ingredient is crucial in delivering a balanced mix of flavors and textures. Feel free to substitute ingredients based on dietary preferences or availability.

How to Make Shanghai Cold Noodles with Tahini Sauce Step by Step

1. Make the Creamy Tahini Sauce:

Combine tahini and water in a small bowl, mixing until smooth. Add remaining sauce ingredients and whisk until well combined.

2. Cook the Noodles:

Boil Shanghai noodles for 3-4 minutes or as directed. Drain, rinse in cold water, and toss with sesame oil.

3. Prepare the Vegetables:

Create carrot and cucumber noodles using a spiralizer or vegetable peeler.

4. Assemble the Meal:

1. Layer cold noodles, prepared vegetables, and shredded chicken in each serving bowl.
2. Pour tahini sauce over each serving.
3. Garnish with cilantro and toasted sesame seeds.
4. Toss and serve.

Serving Suggestions and Variations

The adaptability of Shanghai Cold Noodles with Tahini Sauce allows for customization to suit various tastes and dietary needs. Here are some ideas to keep the dish exciting:

Protein Options

While shredded chicken is traditional, consider the following:

• Marinated and lightly sautéed tofu cubes (vegetarian)
• Cooked and chilled shrimp
• Quickly stir-fried beef strips
• Seitan or tempeh for a vegan twist

Low-Carb Alternatives

For reduced carbs, try:

• Spiralized zucchini noodles or summer squash noodles
• Daikon radish noodles for spice and crunch
• Thinly sliced cabbage 

Additional Vegetables

Increase nutritional content with:

• Thin strips of red bell peppers for color and sweetness
• Shelled edamame for protein
• Thinly sliced snap peas for crunch

Sauce Alternatives

To switch up the sauce:

• Use peanut butter instead of tahini for a creamy peanut sauce
• Try almond butter for a milder, slightly sweet twist
• Use coconut aminos instead of tamari as a low-sodium option, plus for its natural sweetness

These variations allow you to adapt the dish to your preferences and dietary needs, ensuring it remains a versatile favorite.

Here it is–my go-to quick meal for hot summer days. Once you make it, leave a comment below and let me know what you think. Stay cool!

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