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Ingredients
1 pound fresh Chinese wheat noodles
2 teaspoons toasted sesame oil, divided
1⁄4 cup Chinese sesame paste
1 tablespoon mayonnaise
1 tablespoon chili oil, divided
3 tablespoons soy sauce
5 teaspoons Chinese black vinegar
4 teaspoons water
4 teaspoons sugar
1 1⁄2 teaspoons minced garlic, divided
1 teaspoon grated fresh ginger
1 Persian cucumber, cut into 3-inch-long matchsticks
1 scallion, sliced thin
toasted sesame seeds (optional)
Directions
- Bring 4 quarts water to boil in large pot.
- Add noodles; reduce heat to maintain very gentle simmer; and cook, stirring occasionally, until almost tender (center of noodles should be firm with slightly opaque dot), 3 to 5 minutes.
- Meanwhile, place 1 teaspoon sesame oil in large bowl.
- Drain noodles very well in colander.
- Transfer noodles to bowl with oil and toss with tongs until lightly coated.
- Transfer noodles to rimmed baking sheet and spread into even layer.
- Refrigerate until cold, about 20 minutes.
- Whisk sesame paste, mayonnaise, 2 teaspoons chili oil, and remaining 1 teaspoon sesame oil together in now-empty bowl.
- Add soy sauce, vinegar, water, sugar, 1 teaspoon garlic, and ginger and whisk until smooth.
- Season dressing to taste with remaining 1 teaspoon chili oil and ½ teaspoon garlic.
- Add noodles and toss until well combined.
- Divide noodles evenly among serving bowls;
- garnish with cucumber, scallion, and sesame seeds, if using.