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1 lb chinese egg noodles 1/8″ thick
1tbsp and 1tbsp of sesame oil (keep separate)
1 inch piece of ginger
2 garlic cloves, peeled
1/4 cup chinese sesame paste
1/4 cup chicken stock
3 tbsp soy sauce
2 tsp sugar
1tsp white rice vinegar
less than 1/2 tsp chili paste
1/4 lb cooked shredded chicken
1/2 cup julienned cucumber
1/2 cup bean sprouts (washed and drained)
1/4 cup minced scallions

Cook noodles in boiling water for 3-5 minutes, drain and toss with 1st tbsp of sesame oil, cover and refrigerate.
Finely chop ginger and garlic in food processor, add sesame paste and stock, then pulse until combined, add the soy, oil, sugar, vinegar and chili paste, combine.
Add half the sesame sauce to the noodles and toss to combine, add the remaining ingredients and sauce, mix thoroughly.
Serve chilled.

Could be vegetarian if you substituted another vegetable for the chicken.