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Cold noodles are dishes typically made out of noodles,
Sichuan cold noodles
is a dish originating in Sichuan,
Zhajiangmian is a traditional Chinese dish originating in Northeast China. The dish became popular during the late Qing Dynasty. The dish quickly spread around the world and many variations of these cold noodles began to appear. The most well-known and traditional variation is the Beijing zhajiangmian. Other well-known variants include , which is made from Korean black bean sauce.
Jaengban-guksu
is a traditional cold noodle salad that is often served as a companion to Korean barbecue. This dish is made out of noodles, different toppings, and a spicy sauce. People alter the types of noodles and toppings of this dish based on their preference.
Sōmen are long, thin noodles that are associated with Japanese traditional ceremonies. Sōmen are usually served in the form of , where sōmen in cold water flows down a bamboo flume.
Khanom chin is a traditional Thai noodle that has numerous variants. The noodles are made of rice but are sometimes replaced by white noodles as the noodles are difficult to make. Popular versions include , , and .
soy sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Asp ...
, cucumber
Cucumber (''Cucumis sativus'') is a widely-cultivated Vine#Horticultural climbing plants, creeping vine plant in the Cucurbitaceae family that bears usually cylindrical Fruit, fruits, which are used as culinary vegetables.
, and various other ingredients. They are commonly served at room temperature with a dipping sauce on the side. The methods and ingredients used to make cold noodles vary from country to country.
Origins
It is speculated that cold noodles first appeared in the Qin Dynasty of China.China
Sichuan cold noodles
Sichuan cold noodles
is a dish originating in Sichuan,
China
China, officially the People's Republic of China (PRC), is a country in East Asia. It is the world's most populous country, with a population exceeding 1.4 billion, slightly ahead of India. China spans the equivalent of five time zones and ...
. The dish is unique in that baking soda is added to the noodles. The dish also includes Sichuan seasonings like paprika
Paprika ( US , ; UK , ) is a spice made from dried and ground red peppers. It is traditionally made from ''Capsicum annuum'' varietals in the Longum group, which also includes chili peppers, but the peppers used for paprika tend to be milder an ...
and chili oil.
Guangyuan cold noodles
Guangyuan cold noodles, originating in Sichuan, China, are made from rice instead of flour. Unlike other dishes, Guangyuan noodles can be served hot or cold. Shanghai cold noodles Shanghai cold noodles
originating in Shanghai, China, consist of Shanghai-style noodles that are steamed, and then cooked to make them chewier.
Peanut butter
Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Peanut butter is consumed in many countri ...
and other seasonings are added to this dish, giving the noodles more flavor.
Zhajiangmian
Zhajiangmian is a traditional Chinese dish originating in Northeast China. The dish became popular during the late Qing Dynasty. The dish quickly spread around the world and many variations of these cold noodles began to appear. The most well-known and traditional variation is the Beijing zhajiangmian. Other well-known variants include , which is made from Korean black bean sauce.
Korea
Naengmyeon
Naengmyeon is a cold noodle dish that is usually served in stainless steel bowls. The choice of flours and toppings for making the noodles varies with personal preference. Usually, naengmyeon is made with buckwheat flour and includes toppings like cucumbers and beef.Jaengban-guksu
Jaengban-guksuis a traditional cold noodle salad that is often served as a companion to Korean barbecue. This dish is made out of noodles, different toppings, and a spicy sauce. People alter the types of noodles and toppings of this dish based on their preference.
Kong-guksu
Kong-guksu
''Kong-guksu''
* () or noodles in cold soybean soup is a seasonal Korean noodle dish served in a cold soy milk broth. In the Korean language, kong means soybean and guksu means noodles. It comprises noodles made with wheat flour and soup made ...
is a seasonal dish that is traditionally served in summer. The noodles are served in a cold broth made of soy milk; ice is sometimes added.
Bibim-guksu
Bibim-guksu
Bibim-guksu
* () or spicy noodles, a cold dish made with very thin wheat flour noodles called '' somyeon'' (素麵) with added flavorings, is one of the most popular traditional noodle dishes in Korean cuisine and especially popular during su ...
is a dish similar to the in that it is traditionally served in the summer and consists of noodles mixed with a cold sauce and various toppings. The choice of ingredients varies widely based on personal preference. "Sour and spicy sauce" is the signature component.
Japan
Soba noodles
Soba
Soba ( or , "buckwheat") is a thin Japanese noodle made from buckwheat. The noodles are served either chilled with a dipping sauce, or hot in a noodle soup. The variety ''Nagano soba'' includes wheat flour.
In Japan, soba noodles can be found i ...
is a traditional Japanese dish that can be served either cold or hot. Cold soba noodles are served with dipping sauce on the side, while hot versions of soba noodles are served with a soup base. Well-known soba cold noodles include , , , and .
Sōmen noodles
Sōmen are long, thin noodles that are associated with Japanese traditional ceremonies. Sōmen are usually served in the form of , where sōmen in cold water flows down a bamboo flume.
Thailand
Khanom
Khanom chin is a traditional Thai noodle that has numerous variants. The noodles are made of rice but are sometimes replaced by white noodles as the noodles are difficult to make. Popular versions include , , and .
References
{{reflist Noodle dishes