Recipe Detail

Big Queer Cold Noodles

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Rating : 5

  • Brief Description

    Colorful summer produce and fresh ramen noodles.

  • Main Ingredient


  • Category:  Vegetarian

  • Cuisine:  Taiwanese

  • Prep Time:  35 min(s)

  • Cook Time:  10 min(s)

  • Recipe Type:  Public

  • Source:

  • Tags:

  • Notes:

    Can be prepared ahead of time. Make the sauce, cook the eggs and slice the veg up to 4 hr in advance, then boil and shock the noodles in ice water just before serving.

  • Posted By:  gardner.marilyn

  • Posted On:  Jul 13, 2022

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Number of Servings:


  1. 3 - large eggs
  2. - kosher salt
  3. 3 teaspoons - vegetable oil
  4. 1 cups - creamy peanut butter or tahini
  5. 3/4 cups - Taiwanese black vinegar (such as Kong Yen) or Worcestershire sauce
  6. 2 tablespoons - distilled white vinegar
  7. 1 tablespoons - demerara or raw sugar
  8. 1 tablespoons - soy sauce
  9. 4 cloves - garlic, finely grated
  10. 20 ounces - fresh lo mein or ramen noodles
  11. 1 - red bell pepper, cut into matchsticks
  12. 1 - small carrot, peeled, cut into matchsticks
  13. 3 - Persian cucumbers, cut into matchsticks
  14. 1/4 - small head of red cabbage, thinly sliced
  15. 1/4 cups - unsalted roasted peanuts, coarsely chopped
  16. - cilantro leaves with tender stems and chili crisp - for serving with


Whisk eggs in a medium bowl until no streaks remain; season with salt.

Heat 1½ teaspoons of oil in medium nonstick skillet over medium-low heat. Pour half of eggs into skillet and swirl to coat bottom. Reduce heat to low, cover pan, and cook eggs until set and surface appears dry, about 3 minutes. Carefully slide onto a cutting board. Repeat process with remaining eggs and 1½ teaspoons oil. Stack egg sheets, roll up tightly, and slice crosswise into thin strips.

Whisk together peanut butter, black vinegar, white vinegar, demerara sugar, soy sauce, garlic, and ½ cup water in a medium bowl until smooth. (The mixture will be stiff at first, but keep going. It will soon relax.)

Cook noodles in a large pot of boiling water according to package directions. Transfer to a large bowl of ice water and let sit, swishing noodles occasionally, until cold, about 3 minutes.

Drain noodles and divide among bowls. Top with some strips of egg and some bell pepper, carrot, cucumber, and cabbage. Pour ½ cup sauce over each bowl; top with peanuts and cilantro. Serve with chili crisp alongside.




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