- 1 lb chinese egg noodles (1/8 inch thick), frozen or preferably fresh [x4: 4lb]
- 2 tbsp sesame oil [x4: 1/2c]
- 3 1/2 tbsp soy sauce [x4: 3/4 c]
- 2 tbsp chinese rice vinegar [x4: 1/2 c]
- 2 tbsp chinese sesame paste [x4: 1/2c]
- 1 tbsp smooth peanut butter [x4: 1/4 c]
- 1 tbsp sugar [x4: 1/4c]
- 1 tbsp finely grated ginger [x4: 1/4c]
- 2 tsp minced garlic [3T]
- 2 tsp chili garlic paste [3T]
- half a cucumber, peeled, seeded, and cut in 1/8 by 1/8 by 2 inch sticks [2 cuckes]
- 1/4 c chopped peanuts [1c]
- Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. They should retain a hint of chewiness. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
- In a medium bowl, whisk together the remaining ingredients except cucumbers and peanuts.
- Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts. Serves 4.