This Lao Gan Ma Cold Rice Noodles idea is my very own fast and delicious recipe. With just a few ingredients, you can make a simple and highly satisfying dish for lunch, dinner–or even breakfast. It takes less than 20 minutes and you can easily make this at home after a busy day from work. You can also make this whenever you feel lazy and still want a wonderfully delicious meal.
THE KEY INGREDIENT – LAO GAN MA
For this recipe, the key ingredient to the taste of the Rice Noodles is Lao Gan Ma – the Chinese Spicy Sauce. You can find it in all the Chinese/Asian grocery stores. I also recommend the use of this spicy sauce for other Chinese dishes. It’s not too spicy and the taste is so “there!” See the picture below.
If you are a fan of Lao Gan Ma like me, you can also check out my Easy Lao Gan Ma Stir-fry Instant Rice Noodles recipe.
RICE NOODLES
For this recipe, you can use any type of Rice Noodles made in China, Vietnam, or Thailand. Do not use Instant Rice Noodles. Normally, I suggest that you soak the Rice Noodles in water until a bit softened before cooking. If you want to skip this step, you can just cook the noodles in boiling water according to the package instructions.
I highly recommend that you take the time to use the two water baths to remove the extra starch from the noodles.
VEGETABLES
In this recipe, you can always substitute any kind of green vegetables you like. I am using Spinach! My first backup choice is Bok Choy or Lettuce.
Some people might find it odd that noodles should be cold. But I can tell you, this gives a very special taste to this recipe. The noodles retain an excellent chewy texture and the clear tastes of Soy Sauce, Vinegar, and LAOGANMA (Chinese Spicy Sauce) form a nice party of flavors!
Take the adventure to try this Lao Gan Ma Cold Rice Noodles Recipe. You will decide to make it again and again! Yum! Double Yum!
MORE QUICK AND EASY NOODLES RECIPES:
Double Cheesy and Spicy Udon Noodles
Spicy Shrimp Chow Mein Noodles
Stir-fry Soy Sauce Shrimp Glass Noodles
Sichuan Kung Pao Shrimp Noodles
Lao Gan Ma Cold Rice Noodles
Ingredients
- 100 g Rice Noodles
- 2 large Eggs, whisked
- 100 g frozen or fresh Spinach or Lettuce
- 2 tbsp Light Soy Sauce
- 1 tbsp Chinese Black Vinegar
- 2 tbsp LAOGANMA (Chinese Spicy Sauce, Crispy Chili Oil)
Instructions
- Soak the Rice Noodles in water until a bit softened.
- First water bath. Cook the Noodles in a pot of boiling water for approximately 5-7 minutes until softened. Drain completely. Second water bath. Cook the Noodles again for 1-2 minutes.
- Thoroughly rinse the Noodles with cold water.
- Drain the Noodles and put them in a serving bowl. Set aside.
- Cook the frozen Spinach in a pot of boiling water for a few minutes until cooked then drain the Spinach to get rid of extra water. Set aside. (You can also use fresh Spinach.)
- Whisk the Eggs in a bowl. Fry the Eggs in a little oil until well done. Then cut the Eggs in small pieces.
- Add the Spinach and Eggs to the serving bowl.
- Add Light Soy Sauce, Chinese Black Vinegar, and LAOGANMA. Mix well with chopsticks before serving.
Video
Notes
- If you soak the Rice Noodles before cooking, it will take less time cooking in the boiling water.
- It is important to rinse the noodles. The key to maximizing the best taste and texture is to rinse the noodles in cold water thoroughly after they are cooked! You can see the clear instructions in both my written recipe and video.
English 
Dansk
I finally got a chance to make this cold rice noodles. It was incredibly delicious. Thank you for the recipe!
Hi Noodle Girl, thanks for stopping by. I am so happy that you tried it. This is one of my favorite Rice Noodle recipes. Hope you will give other recipes a try too. Have a great one!