Chinese Cold Noodle Salad with Sesame Dressing

seriouseats.com

Jim

7 ounces (200g) thin wheat flour “yangchun" noodles, or other thin wheat noodles

½ tablespoon (6g) neutral-flavored oil, such as peanut, canola, soybean, or vegetable

2 tablespoons (50g) Chinese sesame paste (see note)

2 tablespoons (30ml) warm water

3 tablespoons (45ml) Chinese light soy sauce

2 tablespoons (30ml) toasted sesame oil

1 tablespoon (15ml) Chinese Zhenjiang (black) vinegar

1 t ablespoon (12g) granulated sugar

1 tablespoon (15ml) seasoning oil from the Chinese all-purpose vinaigrette recipe

1 tablespoon (15g) chile garlic sauce (optional)

Toasted sesame seeds, coarsely ground using a mortar and pestle, for serving

1 Persian cucumber ( 4 ¼ ounces; 120g), julienned

½ scallion (15g), white and/or green parts, thinly sliced on a bias

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