For better Liang Mian (Chilled Sesame Noodles), don't boil.

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[Inside the Test Kitchen]( [Liang Mian (Chilled Sesame Noodles)]( Liang Mian (Chilled Sesame Noodles) Member Rating [4.0 star rating] [Comment Icon] 26 Comments If you’ve ever struggled through a bowl of gummy, mushy sesame noodles, listen up. Through our weeks of testing, we discovered that gently cooking the noodles at a bare simmer (170 degrees) instead of boiling meant that they absorbed less water and released less starch on the exterior, so the dish doesn’t turn gluey. Rinsing cooked noodles makes them mushy; they just absorb more water. Instead, spread them on a baking sheet and transfer them to the fridge for firm and lightly chewy noodles. Coat the noodles with our savory dressing made with Chinese sesame paste, ginger, and garlic; seasoned with soy sauce; and given a kick with chili oil. Add toppings based on your preference (omelet strips, shredded chicken, deli ham slivers—it’s your choice!). [Icon] Test Kitchen Technique [Simmered and Refrigerated: Slippery and smooth; Boiled and Rinsed: Gummy and tangled]( [“] Brilliant recipe. I have never been able to make noodles that were not a gluey ball the next day. I made the recipe exactly as written, and it was delicious. The next day had it for lunch and the noodles were still perfectly chewy and slippery. I easily found sesame paste at a local Asian market. Worth it! –Claire V.P., All-Access Member [”] Just say yes to perfectly cooked noodles. [Get Instant Access]( Cook with an All-Access Membership now [Sheet pans]( Which Sheet Pan Reigns Supreme? A rimmed baking sheet is essential not only for baking but also for roasted veggies, proteins, and more (sheet pan suppers are a great summer option!) The ATK Reviews team regularly tests brands and models—including new stainless-steel options—grading them on performance, warping, and handling. 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