Solo Sesame Cold Noodles

Steps

How to make it

Prep 8 min · Cook 5 min

1. Mince 1 garlic clove; julienne 1/2 cucumber and soak in ice water 5 minutes, then drain well.
2. In a large bowl, slowly thin 2 tbsp sesame paste with 2 tbsp warm water, then stir in 1 tbsp soy sauce, 1 tbsp black vinegar, 1 tsp sugar, and minced garlic to make the sauce.
3. Bring a large pot of water to a rolling boil; cook 1 serving oil noodles 2–3 minutes per package until done.
4. Immediately drain noodles and rinse in ice water 30 seconds; drain thoroughly (water dilutes the sauce).
5. Toss noodles with sauce until well coated; if too thick, add 1 tbsp noodle cooking water to loosen.
6. Plate, top with cucumber strips, sprinkle white sesame if you like, and serve right after tossing for the best flavor.

Tips & storage

Make it easier

• Swap part of the sesame paste for peanut butter for a richer flavor.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Eat right after tossing; sauce and noodles separate up to 1 day refrigerated.