If you think you’ve tasted great sesame noodles,think again. Toasted sesame paste gives these an incredibly deep,nutty flavor,while hot pepper adds gentle spicy heat.A pinch of crushed red pepper flakes or a few dashes of hot sauce can be used.
8 oz. fresh chinese lo-mein-style egg noodles
1 1/2 tbsp Asian sesame oil
5 tbsp Chicken broth
3 1/2 tbsp well mixed Chinese sesame paste
2 tbsp thinly sliced scallion greens
2 tbsp dark soy sauce
2 tbsp granulated sugar
1 tbsp white rice vinegar
1 tbsp hot pepper oil or more to taste
Freshly ground white pepper
1/4 cup fresh cilantro leaves
Bring 2 quarts of water to a boil in a pot. Have a large bowl of ice water ready. Add the noodles to the boiling water and stir. Cook until al dente,about 2 minutes. Drain and immediately transfer the noodles to the ice water to stop the cooking. Stir until cool; drain.
Transfer the noodles to a large bowl and toss with the sesame oil. Refrigerate, uncovered, until cold, at least 1 and up to 4 hours.
Meanwhile , whisk the broth,sesame paste,scallions,soy sauce,sugar,vinegar, hot pepper oil, and a pinch of white pepper in a medium bowl.
Toss the noodles with the sauce,garnish with the cilantro, and serve.