Cold Sesame Noodle

麻醬涼麵 Cold Sesame Noodle

It’s been really hot in Geneva since I’m back from our long road trip across France. So light, easy-to-prepare dish is what I need. The key to make a really tasty cold sesame noodles is to use fresh sesame paste with rich nutty flavor, and mix it with soy sauce, a bit of brown sugar, rice vinegar, and a drizzle of hot pepper oil if you like it spicy. I used Udon noodles this time cus I really love the chewy texture. The classic choices of veggies are usually cucumber & carrots shreds, and thin sliced egg omelettes. But of course I always like a bit more greens in my dish.


Traveling around the world, I’ve seen how those Chinese take out mislead people’s perception about Chinese food. Wok fried, heavy seasoned with soy sauce and MSG, cornstarch thickened at all time is not authentic Chinese cooking. Real Chinese cuisine is mastering selections of fresh ingredients, seasonings, various cooking methods to deliver genuine taste of food that wow your taste buds. I’m no Michelin chef but someone who knows how authentic Chinese cuisine should taste like. Welcome to my dinning table and enjoy the real Chinese food. Bon appétit!