Snack · Griddled
Kao Leng Mian (Grilled Cold Noodles)
Photo: N509FZ / Wikimedia Commons · CC BY-SA 4.0
Despite the name, there's no 'cold noodle' stage left at all — a 1990s invention that grills starch noodle sheets originally made for cold Korean-style noodles.
Thick starch noodle sheets are cut into strips and pan-fried with egg, scallion, cabbage, and sweet-savory sauce, sometimes with sausage, then folded and sliced.
Why it's made this way: The dish grew out of northeastern China's Korean-influenced cold-noodle supply chain — mass-produced starch sheets were cheap.
Roughly what's in it
380kcal
10gprotein
55gcarbs
14gfat
Estimated per typical street-vendor portion — not lab-tested.
More from China
Roujiamo (Braised Pork in Flatbread)
Chuan'r (Grilled Meat Skewers)
Youtiao (Fried Dough Stick)
Tanghulu (Candied Hawthorn Skewers)
Malatang (Self-Serve Spicy Broth)
Beibingyang (北冰洋) Orange Soda
Part of World of Street Food — 690 dishes from 118 countries.
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Photo credits.