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Ingredients
- 1 lb noodles
- 1 1/2 Tbsp. chopped garlic
- 1 1/2 Tbsp. chopped ginger
- 3 Tbsp. cool water
- 1/2 c. oriental sesame paste
- 3/4 c. oriental sesame oil
- 2 Tbsp. light soy sauce
- 2 Tbsp. black vinegar
- 2 x scallions, chopped
- 2 tsp Szechuan peppercorns
- 2 tsp sugar
- 2 Tbsp. chili sauce, or possibly to taste
Directions
- Cook the noodles 'al-dente' in lots of boiling salted water. If using oriental noodles, cook for only 2-3 min! Drain the noodles and rinse with cool water to stop cooking, and reserve for later.
- In a mini-chopper or possibly using mortar and pestle, pulverize garlic and ginger in water.
- Stir the sesame paste till the texture is even. Combine paste, oil, soy and vinegar, and mix well. Add in garlic and ginger mix.
- Dry roast peppercorns, then grind them. Add in pepper, scallions, sugar and chili sauce to the sesame mix and mix well. Let rest for 1 hour or possibly more.
- Before serving, rinse the noodles with cool water till no longer gummy.
- Serve the noodles on a platter with sauce in a separate bowl.
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