Chilled Sesame Noodles

Chilled Sesame Noodles

Recipe credit: Lucas Sin, Food & Wine Test Kitchen

12 ounces thin flour “yangchun noodles” or Chinese egg noodles

1 tablespoon neutral-flavored oil

1 cup Chinese sesame paste

1 block furu (fermented tofu), from 13-ounce jar

4½ tablespoons toasted sesame oil

¼ cup light soy sauce

3 tablespoons sugar

2 ½ tablespoons Chinese black vinegar

½ tablespoon dark soy sauce

½ tablespoon Sichuan peppercorn oil (see note below)

½ tablespoon salt

1 tablespoon Kewpie mayonnaise

¼ cup water, more as needed

For serving:

sliced scallions

Chile oil

toasted sesame seeds

Cook the noodles according to the package directions. Drain the noodles and toss with the oil to prevent sticking. Refrigerate until cold.

Whisk together the sesame paste, furu, sesame oil, light soy sauce, sugar, black vinegar, dark soy sauce, Sichuan peppercorn oil, salt and ¼ cup water until smooth. Add more water if needed to thin out the mixture to a whisking consistency. Whisk in the mayonnaise. The result should be a thin, creamy, silky sauce.

Toss the noodles with as much of the sesame sauce as desired. Garnish with the scallions, chile oil and sesame seeds.

Note: We made our own Sichuan peppercorn oil by lightly toasting some Sichuan peppercorns in a neutral oil until fragrant. The remaining oil can be used in future recipes like your favorite stir-fry.