Chinese Sesame Noodles

If your dressing winds up too thick to toss easily with the noodles, thin it out with a little water (added a teaspoon at a time, incorporating well after each addition). Look for Chinese egg noodles in either the refrigerator or freezer section at Asian grocery stores, where they’re sometimes labeled yangchun.

Ingredients

• 16 oz. Chinese egg noodles (see note)
• 1 tbsp. sesame oil, plus more for drizzling
• ¼ cups toasted sesame paste
• 2 tbsp. light soy sauce
• 1 tbsp. plus 2 tsp. rice vinegar
• 2 tsp. ginger, finely chopped
• 2 tsp. sugar
• 2 garlic cloves, finely chopped
• 1 tsp. toasted sesame seeds
• 1 medium carrot, peeled and cut into long, thin slices
• 1 scallion, thinly sliced on the bias
• ½ medium cucumber, peeled, seeded, and cut into long, thin slices

Instructions

• Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions until tender yet chewy, 4–8 minutes. Transfer to a colander to drain, then drizzle with sesame oil and toss to prevent sticking.
• In a large bowl, whisk together the sesame paste, soy sauce, vinegar, sugar, garlic, ginger, sesame seeds, and remaining sesame oil. Add the noodles and, using tongs, toss to coat. Divide between four serving bowls and top each with the scallion, cucumber, and carrot.