Taiwanese Cold Noodles

Ingredients

• 12 ounces thin wheat noodles
• 1 large cucumber – julienned
• 0.5 cup Chinese sesame paste
• 3 tbsp soy sauce
• 2 tbsp Chinese black vinegar
• 1.5 tbsp sugar
• 3 cloves garlic – finely grated
• 0.5 cup water – warm
• 0.25 tsp white pepper
• toasted sesame seeds – for serving
• chili oil – for serving

Instructions

1. Julienne the cucumber and set it in the refrigerator to chill.
2. In a medium bowl, whisk the warm water into the Chinese sesame paste until smooth and pourable, then whisk in the soy sauce, Chinese black vinegar, sugar, garlic, and white pepper until glossy.
3. Bring a large pot of water to a rolling boil. Add the noodles and cook, stirring, 3–4 minutes, until just tender and springy with a slight bite.
4. Drain the noodles and rinse under cold running water until fully cool. Shake off excess water until very well drained.
5. Transfer the noodles to a large bowl, pour in the sauce, and toss until evenly coated.
6. Divide the noodles among bowls, mound the chilled cucumber on top, sprinkle with toasted sesame seeds, and serve with chili oil.