Serving 4

• 1 lb. Chinese egg noodles, fresh or frozen
• ¼ cup toasted sesame oil
• 3 ½ tbsp. soy sauce
• 2 tbsp. rice wine vinegar
• 2 tbsp. sesame paste
• 2 tbsp. smooth peanut butter
• 1 tbsp. sugar
• 2 ½ tsp. chile-garlic paste, such as sambal oelek
• 2 tsp. toasted sesame seeds
• 2 cloves garlic, finely chopped
• 2 scallions, thinly sliced
• 1 small cucumber, peeled, seeded, and julienned
• 1 carrot, peeled and julienned
• 1 (1 ½”) piece ginger, peeled and finely choppedd
• Chopped roasted peanuts, to garnish

Step 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.

Step 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.