NortheasternEasy 15 min serves 2

Grilled Cold Noodles (烤冷面)

Name: Grilled Cold Noodles (烤冷面)
Total time: 15 min
Yield: 2 servings
Cuisine: Northeastern
Ingredients: Cold noodle sheets; Eggs; Cilantro; Green onion; Garlic chili sauce; Sweet soy sauce; Vegetable oil

烤冷面 · kǎo lěng miàn

家庭快手版 · Home version: Street stall style with sweet-spicy sauce

Northeastern China's iconic street snack, grilled cold noodles are beloved for their chewy texture and savory-sweet glaze. Street vendors grill the noodle sheets directly on flat pans, brushing them with garlic-chili sauce before rolling with eggs and cilantro.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More egg recipes →More noodle dishes →Quick & Easy

Ingredients

Cold noodle sheets冷面皮🏮 asian4 sheets
Eggs鸡蛋🛒 local2 large
Cilantro香菜🛒 local2 tbsp chopped
Green onion小葱🛒 local2 tbsp chopped
Garlic chili sauce蒜蓉辣椒酱🏮 asian3 tbsp
Sweet soy sauce甜面酱🏮 asian2 tbsp
Vegetable oil食用油🛒 local1 tbsp

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Mix garlic chili sauce and sweet soy sauce in a small bowl to create the glaze.
酱汁比例 3:2 偏甜辣
🔍 Look for
Visual: smooth reddish-brown sauce
You know it's right when: well combined
2Heat oil in a non-stick pan over medium heat until shimmering.
🔍 Look for
Visual: oil shimmering, light smoke
You know it's right when: ready for grilling
3Place cold noodle sheets flat in the pan, crack eggs directly on top, and spread evenly.
鸡蛋不要煮老，保持嫩滑
🔍 Look for
Visual: egg whites turning opaque
You know it's right when: 2-3 minutes
4Brush both sides of the noodle with the sauce mixture, sprinkle cilantro and green onion.
🔍 Look for
Visual: sauce bubbling slightly
You know it's right when: aromatic
5Fold the noodle in half, grill 1 more minute, then slice into strips and serve hot.
🔍 Look for
Visual: edges crispy, sauce caramelized
You know it's right when: ready to serve

Tips

· Use a well-seasoned flat griddle for best results
· Adjust chili sauce quantity to taste preference
· Add pickled vegetables for extra crunch

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide