Grilled Cold Noodles (Kao Leng Mian)
Kao leng mian — the Dongbei street griddle classic: a chewy cold-noodle sheet griddled with egg, brushed in sweet-savory garlic sauce, rolled with scallion, cilantro and sausage. Chewy, saucy, addictive.
Prep Time10m
Cook Time10m
Yield2 rolls
CuisineDongbei
Spicy:
🌶️
Ingredients
- Kao leng mian sheets 2 (Asian market; or thin rice-flour crepes as substitute)
- Eggs 2
- Scallions 2, chopped
- Cilantro a handful, chopped
- Onion ¼, minced
- Sausage or ham 1, sliced (optional)
- Sauce: garlic chili sauce 1 tbsp + sweet bean sauce 1 tbsp + black vinegar 1 tsp + sugar 1 tsp + water 1 tbsp
- White sesame + cumin powder (optional)
- Neutral oil for the griddle
Steps
- Mix the sauce: garlic chili sauce, sweet bean sauce, vinegar, sugar, water.
- Heat a lightly oiled griddle/skillet over medium; lay a noodle sheet, crack an egg onto it and spread across the surface.
- When the egg sets, flip; brush the sauce over the sheet, sprinkle scallion, cilantro, onion and sesame/cumin.
- Add sausage if using; fold the sheet into a roll/parcel and press lightly to seal.
- Griddle 1 min more until the edges crisp; cut into bite-size pieces and serve hot with extra sauce.
Tips
A splash of water on the griddle steams the sheet so it stays chewy, not brittle. The sauce balance (sweet + sour + garlicky) is the soul — taste and adjust. Don’t overcook or the sheet turns hard.
