Ma Jian Leung Mein (Cold Sesame Noodles) - cooking recipe

Ingredients

1 lb Chinese egg noodles (fresh or frozen)
1/4 cup toasted sesame oil
3 1/2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons shaoxing wine
2 tablespoons sesame paste
2 tablespoons smooth peanut butter
1 tablespoon sugar
2 1/2 teaspoons chili paste with garlic (sambal oelek)
2 teaspoons toasted sesame seeds
2 garlic cloves, finely chopped
2 scallions, thinly sliced
1 piece ginger, peeled finely chopped (1 1/2 inch)
1 small cucumber, peeled seeded julienned
1 carrot, peeled julienned
chopped roasted peanuts (garnish)

Preparation

Bring a large pot of water to a boil. Add noodles and cook until barely tender (about 5 minutes). Drain in a colander, rinse with cold water, and drain again.
Transfer to a bowl and add 3 tbsp toasted sesame oil. Toss until evenly coated and set aside.
In another bowl, whisk together remaining toasted sesame oil, soy sauce, vinegar, wine, sesame paste, peanut butter, sugar, chili-garlic paste, sesame seeds, garlic, scallions, and ginger.
Pour over noodles along with cucumber and carrot, and toss until evenly combined. Transfer to a serving bowl, and garnish with peanuts.