Sesame Cold Noodles with Crab

I love to eat so I love to cook. Recipes are just starting points. If I had to eat one cuisine for the rest of my life, it would be Mexican. But I would complain loudly.

¼ cup spicy chile crisp

¼ cup Chinese sesame paste (see note above)

¼ cup Chinese black vinegar

2 tablespoons toasted sesame seeds, plus more to garnish

2 tablespoons low-sodium soy sauce

2 tablespoons minced garlic

2 tablespoons minced ginger

8 ounces dried ramen or Chinese egg noodles (see note above)

2 teaspoons toasted sesame oil

½ whole napa cabbage, thinly shredded (4 cups)

4 Persian cucumbers, halved lengthwise and thinly sliced at an angle

8 thin scallions (or 4 thick), thinly sliced

¼ small red onion, thinly shaved

¼ cup roughly chopped cilantro

8 ounces jumbo lump crab meat, picked through for any shell fragments

Directions at latimes.com

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