台式涼麵醬汁 Taiwanese cold noodle sauce

• servings: 4
• active time: 15 minutes
• total time: 15 minutes

Ingredients

4 Tbsp white sesame paste (芝麻醬)

2 Tbsp smooth peanut butter (奶油花生醬); more = richer, sweeter

4 Tbsp soy sauce (醬油)

1½-2 Tbsp rice vinegar or light black vinegar (白醋／烏醋)

1 Tbsp sugar

1-1½ tsp salt; can adjust later

3-4 cloves garlic (蒜泥), very finely minced

1-1½ Tbsp sesame oil (香油)

5-6 Tbsp cold / lukewarm water; gradually added to desired consistency (sauce will tighten up over time and/or in fridge)

Chili oil for serving, optional

Directions

Loosen the sesame paste

• In a bowl, mix sesame paste + peanut butter + 1 tbsp sesame oil + 1 tbsp cold water.

• Stir until it becomes smooth and paste‑like, not lumpy. This step is key to avoid “broken” sauce later.

Emulsify with seasonings

• Add soy sauce, vinegar, sugar, salt, and garlic.

• Stir well, then add cold water 1–2 tablespoons at a time, mixing until it reaches a thick‑but‑pourable consistency (like a thick salad dressing).

Adjust & finish

• More sugar → sweeter / more “taiwanese snack” feel.

• More vinegar → brighter, more refreshing.

• Extra sesame oil → richer, more aromatic.

Finish with sesame oil swirl and a pinch of white pepper or chili oil if you like heat.

Notes

The best‑rated Taiwanese cold noodles sauce is a peanut–sesame “麻醬” base with balanced sweet, salty, and tangy notes, similar to the widely‑shared “台式麻醬涼麵醬” recipes that rank highly on food blogs and video platforms.

This recipe is a Perplexity combination of:

• https://www.wecook123.com/taiwanese-style-cold-noodles/

• https://ludaddylumalife.com/cold-noodles-recipes/

• https://icook.tw/recipes/244108