Chinese Cold Sesame Noodles

Instructions

1. Cook the noodles
   Bring a large pot of water to a boil. Cook the noodles according to package instructions until al dente, usually about 4-5 minutes. Drain immediately and rinse under cold running water to stop the cooking process and cool the noodles down. Drain well and toss with a teaspoon of sesame oil to prevent sticking.
2. Prepare the sauce
   In a medium bowl, whisk together the sesame paste, peanut butter, soy sauce, rice vinegar, sesame oil, chili oil, sugar, minced garlic, and grated ginger until smooth and well combined. If the sauce is too thick, add 1-2 tablespoons of water to reach your desired consistency.
3. Mix the noodles with sauce
   In a large bowl, add the cooled noodles and pour about three-quarters of the sauce over them. Using tongs or chopsticks, toss thoroughly to coat the noodles evenly with the sauce. Add more sauce if needed, keeping in mind that the noodles will absorb some of the sauce as they sit.
4. Prepare the vegetables
   Julienne the cucumber and carrot into thin matchstick pieces, about 2 inches long. Slice the green onions thinly on a diagonal, reserving some for garnish.
5. Assemble the dish
   Divide the dressed noodles among four serving bowls. Arrange the julienned cucumber, carrot, and most of the sliced green onions on top of the noodles. Drizzle with any remaining sauce if desired.
6. Garnish and serve
   Sprinkle each bowl with toasted sesame seeds and the reserved green onions. For the best flavor, allow the dish to sit at room temperature for about 5-10 minutes before serving, or refrigerate for up to 2 hours if serving later.