Prep 10 min - cook 10 min - serves 4
Chinese Cold Sesame Noodles
Chilled noodles in a thick sesame and soy sauce, correct only when the sauce is loosened with enough hot water first.
Before you cook
Sesame paste is dense and will not coat noodles evenly straight from the jar. Thin it with hot water before it ever meets the noodles.
Rinse the noodles in cold water the moment they are cooked. Skip that step and residual heat turns them into a single starchy clump.
Method
Boil the noodles according to the packet until just tender.
Drain immediately and rinse thoroughly under cold running water.
Toss with a teaspoon of sesame oil to stop them sticking together.
Whisk the sesame paste with two tablespoons of hot water first.
Keep whisking until it loosens into a smooth, pourable sauce.
Add the soy sauce, vinegar, sugar, garlic and remaining sesame oil.
Whisk until fully combined and taste for the sweet-salty-sour balance.
Add more hot water, a teaspoon at a time, if it feels too thick.
Toss the cold noodles thoroughly in the sauce until every strand is coated.
Top with cucumber, spring onion and chilli oil, and serve chilled.
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