Back to 2 servings noodles 400 grams fresh wheat noodles, thin, or 200 g dried 1 teaspoon sesame oil, for tossing the noodles toppings 1 English cucumber, julienned 1 carrot, julienned or grated 2 eggs, soft boiled or thin omelet strips 1 scallion, thinly sliced 0.5 teaspoon sesame seeds, toasted sauce 2 tablespoons Taiwanese sesame paste (zhi ma jiang), tahini or peanut butter can stand in; tahini tastes milder 1 tablespoon peanut butter, smooth 1 tablespoon sesame oil 1 teaspoon Chinese black vinegar, rice vinegar works too 1.5 tablespoons light soy sauce 1 tablespoon dark soy sauce, optional, for color 2 teaspoons brown sugar, regular sugar works too 1 teaspoon chili oil, optional 0.25 cup hot water or starchy noodle cooking water, add gradually to loosen the sauce toppings 1 clove garlic, minced, optional
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1 Step 1: Julienne the cucumber and carrot and set them aside. Whisk the eggs with a pinch of salt and fry two thin omelets in a little oil over medium heat, about 30 seconds per side, then roll, cut into thin strips, and set aside.2 Step 2: Stir the sesame paste, peanut butter, sesame oil, black vinegar, both soy sauces, brown sugar and chili oil in a bowl until smooth. Set the sauce aside.3 Step 3: Cook the noodles in boiling water per the package directions until just al dente, about 2 to 3 minutes for fresh. Keep about 1/4 cup of the starchy cooking water.4 Step 4: Drain the noodles and rinse under cold water or ice water until cool, then drain well and toss with 1 teaspoon sesame oil so they do not stick.5 Step 5: Loosen the sauce with a few spoonfuls of the hot cooking water or hot water until it coats a spoon smoothly; taste and adjust with more soy, vinegar or sugar.6 Step 6: Pile the noodles into bowls, pour the sauce over, and toss well. Top with cucumber, carrot, egg strips, scallion, sesame seeds and garlic if using, then toss again and eat right away.getsaucepan.com/r/ad57aa9a-041f-590d-8c72-3007e8f4d6b5
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