100grams Chinese alkaline wheat noodles (medium round is traditional)
toasted sesame seeds
green onion, thinly sliced
Instructions
Sweet Soy Sauce
Combine all ingredients for the sweet soy sauce in a small saucepan and bring to a boil. Lower heat and simmer on a low flame until sauce becomes syrupy, about 15 to 20 minutes. Cool to room temperature, then strain out spices and store sauce in an airtight jar or bottle. (Will keep indefinitely in the fridge.)
Sesame Noodles in Strange Flavor Sauce
Set a large pot of water to boil. Combine minced garlic with 2 tablespoons water in a large measuring cup. Let it rest a few minutes (to tame the taste), then stir in the sesame paste. (If your sesame paste is not runny, you may add another tablespoon or two of water). Add chili oil, sweet soy sauce, vinegar and Sichuan pepper oil or powder and mix well. Taste sauce to see if it needs adjusting.
When water comes to a boil, add your noodles and cook until just done. Drain noodles and rinse under warm running water to remove excess starch. Pile noodles in a serving bowl and pour sauce over the top or around the edge of the noodles. Garnish with scallions and toasted sesame seeds. Serve warm or at room temperature, and mix well before eating.
Notes
Other add-ins or garnishes include crushed peanuts, shredded cucumber or radish, blanched mung bean sprouts, or shredded chicken breast.