臺灣涼面是一道地方面點主食，主料是粗油面，配料是小黃瓜等，調料是芝麻醬、花生粉和色拉油等，通過涼拌制作而成。
原料和輔料
糖1茶匙(1t sugar)
色拉油1大匙(1T cooking oil)
蒜泥1/2茶匙(1/2t mashed garlic)
姜汁1/4茶匙(1/4t ginger juice)
花生粉1大匙(1T ground 落花生)
醬油1/2茶匙(1/2t soy sauce)
味精1/2茶匙(1/2t 谷氨酸鈉)
制作方法
1.小黃魚洗凈，切絲備用。
2.油面放入加有少許白醋的沸水中氽燙一下，撈出后加少許色拉油拌勻、攤開，用電風扇吹涼備用。
3.將芝麻醬先用冷開水拌開，再加入其余調味料一起拌勻成醬料。 4.食用時，將涼面盛入盤中，放上小黃瓜絲，再淋上醬料，拌勻即可。
1.Rinse Chinese cucumbers well and shred.
2.Blanch oil noodles in boiling 液態水 with a little vinegar added for a minute and remove.Mix well with a little cooking oil,then spread out evenly and let sit under a fan until completely cooled.
3.Add cold cooked water to sesame paste and stir until evenly mixed,then add the remaining seasonings.Mix well to make sauce.
4.Remove cold noodles to serving plate topped with shredded cucumber.Drizzle sauce on top.Mix well and serve.
參考資料 >