Back to 4 servings 8 ounces dried wheat noodles, alkaline or spaghetti-style noodles work 1 teaspoon toasted sesame oil, for tossing the noodles 3 tablespoons chili oil with flakes, more to taste 1.5 tablespoons Chinese black vinegar, or Chinkiang vinegar 2 teaspoons light soy sauce 1 tablespoon sesame paste or peanut butter, optional 1 teaspoon sugar, more to taste 0.25 teaspoon ground Sichuan pepper, more to taste 2 tablespoons warm water, to loosen the sauce 1 clove garlic, very finely minced, optional 4 scallions, thinly sliced, plus extra for garnish 0.5 cup cucumber, julienned, optional
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1 Step 1: Bring a large pot of water to a boil, add the noodles and cook until just tender with a slight bite, about 4 to 5 minutes, or per package directions.2 Step 2: Drain the noodles and rinse under cold water until cool to the touch. Toss them in a large bowl with the sesame oil so they do not clump.3 Step 3: In a small bowl, whisk together the chili oil, black vinegar, soy sauce, sesame paste if using, sugar, ground Sichuan pepper, garlic if using and warm water until smooth.4 Step 4: Just before serving, pour the sauce over the chilled noodles, add the sliced scallions and cucumber if using, and toss well. Taste and adjust with more vinegar, sugar or chili oil as you like, then serve cold with extra scallions on top.getsaucepan.com/r/659a09a8-8b1c-5c83-a9f4-9dd32729b6bd
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