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1 lb. Chinese egg noodles, fresh or frozen
¼ cup toasted sesame oil
3½ tbsp. soy sauce
2 tbsp. rice wine vinegar
2 tbsp. sesame paste
2 tbsp. smooth peanut butter
1 tbsp. sugar
2½ tsp. chile-garlic paste, such as sambal oelek
2 tsp. toasted sesame seeds
2 cloves garlic, finely chopped
2 scallions, thinly sliced
1 (1½") piece ginger, peeled and finely chopped
1 small cucumber, peeled, seeded, and julienned
1 carrot, peeled and julienned
Chopped roasted peanuts, to garnish
1. Bring a large pot of water to a boil. Add noodles, and cook until barely tender, about 5 minutes; drain in a colander, rinse with cold water, and drain again. Transfer to a bowl and add 3 tbsp. sesame oil; toss until evenly coated and set aside.
2. In another bowl, whisk together remaining sesame oil, soy sauce, vinegar, sesame paste, peanut butter, sugar, chili-garlic paste, sesame seeds, garlic, scallions, and ginger. Pour over noodles along with cucumber and carrot, and toss until evenly combined. Transfer to a serving bowl, and garnish with peanuts.
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