Classic Chinese Sesame Noodles

If you think you’ve tasted great sesame noodles, think again. Toasted sesame paste gives these an incredibly deep, nutty flavor, while homemade hot pepper oil adds gentle spicy heat. A pinch of crushed red pepper flakes or a few dashes of hot sauce can be used instead, if you like.

• 8 oz. fresh Chinese lo-mein-style egg noodles
• 1-1/2 Tbs. Asian sesame oil
• 5 Tbs. Chinese Chicken Broth or lower-salt chicken broth
• 3-1/2 Tbs. well mixed Chinese sesame paste
• 2 Tbs. thinly sliced scallion greens
• 2 Tbs. dark soy sauce
• 2 Tbs. granulated sugar
• 1 Tbs. white rice vinegar
• 1 Tbs. Hot Pepper Oil; more to taste
• Freshly ground white pepper
• 1/4 cup fresh cilantro leaves

Bring 2 quarts of water to a boil in a 4-quart pot. Have a large bowl of ice water ready. Add the noodles to the boiling water and stir. Cook until al dente, about 2 minutes. Drain and immediately transfer the noodles to the ice water to stop the cooking. Stir until cool; drain.

Transfer the noodles to a large bowl and toss with the sesame oil. Refrigerate, uncovered, until cold, at least 1 and up to 4 hours.

Meanwhile, whisk the broth, sesame paste, scallions, soy sauce, sugar, vinegar, hot pepper oil, and a pinch of white pepper in a medium bowl.

Toss the noodles with the sauce, garnish with the cilantro, and serve.