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.

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

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)
Shanghai Cold Noodles with Tahini Sauce_Ingredient List

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.

Making Tahini Sauce

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.

Prepare the vegetables

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

StreetSmart Cooking Tips and Techniques

To perfect your Shanghai Cold Noodles with Tahini Sauce:

  1. Rinse cooked noodles in cold water to stop cooking and remove excess starch. Toss with sesame oil to prevent sticking.
  2. Use a spiralizer or julienne peeler for noodle-like vegetables. A sharp knife works well for thin strips, too.
  3. For the tahini sauce, gradually add water while stirring to achieve a creamy texture. Adjust consistency by adding more water if needed.
  4. For an extra burst of flavor, toast some sesame seeds and sprinkle with hot chili oil just before serving.
  5. Sprinkle crushed peanuts for extra crunch.

Meal Prep Tips: 

Prepare components ahead of time and store them separately until serving. 

  • The tahini sauce can be kept in an airtight container in the fridge; flavors will meld well over time. 
  • Rinsed under cold water and tossed in oil, the noodles can be stored in the fridge for a few days. 
  • Prepare the vegetables before serving so they are fresh. 
  • Throw whatever leftover protein on top. 

Serving Suggestions and Variations

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

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 
Shanghai Cold Noodles with Tahini Sauce_Low Carb Option

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

Shanghai Cold Noodles with Tahini Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Chinese
  • Diet: Gluten Free
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Description

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


Ingredients

Scale
  • 2 servings of Shanghai noodles (2 ounces each)
  • 1 cup carrots, cut into noodles or strips
  • 1 cup cucumbers, cut into noodles or strips
  • 2 cups cooked shredded chicken
  • 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, and more for the noodles
  • 1 tablespoon lemon juice (or rice vinegar)
  • 1 teaspoon grated ginger
  • 1 teaspoon sambal oelek (or other hot sauce of your choice, optional)

Instructions

  1. Make the Creamy Tahini Sauce: In a small bowl, add tahini and water. Mix well with a spoon until the tahini has softened. If your tahini is still too thick to work with, add a bit more water to thin it. Add tamari, honey, sesame oil, lemon juice, ginger, and hot sauce if using. Whisk together until the mixture is well combined and smooth. Set the sauce aside. 
  2. Cook the Noodles: Bring a pot of water to a boil and add the noodles. Let them cook for 3-4 minutes or per the packaging instructions. Once cooked, drain and rinse in cold water. Stir in a little sesame oil to keep them from sticking together. 
  3. Prepare the Vegetables: Use a spiralizer or vegetable peeler to make 1 cup of carrot noodles and 1 cup of cucumber noodles. You can also use a knife to cut the veggies into thin strips.
  4. Assemble the Meal: Place one serving of cold noodles in a serving bowl, add ½ cup of prepared carrots and ½ cup of cucumber, followed by 1 cup of shredded chicken. Pour ¼ cup of the tahini sauce over and garnish with fresh cilantro and sesame seeds. Repeat the steps to make the second serving. Toss everything together and slurp!

Notes

  • The tahini sauce recipe yields ½ cup of sauce, while the serving suggestion for noodles is ¼ cup per serving. 
  • Tahini can be substituted for peanut butter or almond butter.
  • If you can’t find Shanghai noodles, thin rice noodles or egg noodles also work well. 
  • For a low-carb meal, omit the noodles and increase the amount of veggie noodles. Other vegetable noodle options include daikon, zucchini, and summer squash.

Nutrition

  • Serving Size: 1 serving
  • Calories: 627
  • Sugar: 15.1g
  • Sodium: 1209.6mg
  • Fat: 21.9g
  • Saturated Fat: 4.2g
  • Trans Fat: 0g
  • Carbohydrates: 63.9g
  • Fiber: 4.8g
  • Protein: 44.2g
  • Cholesterol: 93.8mg

About the Author

Sharon Chen, StreetSmart Kitchen

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.