⅓ cup / 75 mL sesame paste

3 tbsp / 45 mL clear rice vinegar

1 tbsp / 15 mL Chinese black vinegar or balsamic vinegar

2 tbsp / 30 mL light (preferably) or dark soy sauce

1 tbsp / 15 mL sesame oil

4 to 5 tsp / 20 to 25 mL Chinese crisp chili oil (both oil and chilies)

1 tsp / 5 mL sugar

1 clove garlic, minced

½ cup / 125 mL toasted sesame seeds

2 to 4 tbsp / 30 to 60 mL water

1 to 1¼ lb / 450 to 600 g wheat noodles

Sesame oil

1 or 2 green onions, thinly sliced

Vegetables for noodles (see note below)

Whisk together sesame paste, both vinegars, soy sauce, sesame oil, chili oil, sugar and garlic until smooth. In mortar with pestle (or in food processor) pound sesame seeds until broken up but not a paste. Whisk into sesame paste mixture. Whisk in enough water to make a pourable but thick sauce.

Boil noodles until al dente; rinse under cold water until chilled. Drain well and toss with a little sesame oil. Use immediately or refrigerate. Top noodles with sauce, green onion and desired vegetables. Serve with extra chili oil and vinegar to add to taste.

Cucumbers are the most common vegetable served on cold noodles in China. Julienned cucumber can be served either raw or salted: sprinkle julienned cucumber liberally with salt, let stand 10 to 15 minutes, then squeeze out juices. Rinse quickly under cold water if the cucumbers are too salty, then drain well. Julienned carrots can be prepared in the same manner, as can thinly sliced napa cabbage.

Other common vegetables for cold noodles are quickly blanched bean sprouts (remove root ends), boiled green soy beans (edamame), blanched Chinese chives, salted daikon radish, blanched celery or julienned Chinese or other lettuce.