process

1. Heat up a large pot of water. While waiting for the water to boil, add sesame paste, sesame oil and 1 tablespoon of water to a bowl. Stir to thin the paste until it reaches a smooth and runny consistency.
2. Put minced garlic into another small bowl. Once the water starts to boil, spoon out 2 tablespoon of hot water and pour over the garlic. Set aside.
3. Rinse the noodles under running water for a few seconds then drain. Divide them into 2 serving bowls (see note 4).
4. For EACH bowl, add 1 tablespoon of light soy sauce, ½ teaspoon of dark soy sauce, 1 pinch of salt, 1 pinch of ground white pepper and a dash of chili oil if using.
5. Divide the thinned sesame paste and garlic water and add to the 2 bowls of noodles.
6. Garnish with pickled long beans, preserved radish and scallions. Stir the noodles to evenly distribute the dressing. Serve immediately.

• pickled raddish
• alkaline noodles
• chill oil
• soy sauce
• salt & pepper
• pickled long beans
• garlic water
• scallions

notes

1. 1. The traditional recipe calls for fresh alkaline noodles. You may use dried ramen noodles, round rice noodles, or even spaghetti as a substitute.
2. You can find more information about this unique condiment in my post “Chinese Sesame Paste and 3 Substitute Ideas”.
3. Preserved mustard stem (Zhacai/榨菜) is a good alternative and it’s more commonly available. Pickled chilies could work too.
4. Read the main post content above if you wish to follow the traditional two-step cooking procedure.