- Chinese dried wheat noodles or Fettuccine 500 grams
- Mung Bean sprouts 150 grams or thinly sliced cucumber matchsticks
- Soy sauce 125 grams
- Sugar 75 grams
- Chinese vinegar 75 grams
- Sesame paste or Peanut butter 75 grams
- Roasted sesame seed 100 grams
- Garlic paste (beyond minced) 50 grams
- Optional: Sichuan peppercorn powder
- Scallion, green part thinly sliced 75 grams
- Sesame oil 50 grams
- Chili Oil 100 grams or less
1. Cook the noodle according to direction, cool with cold water, and drain. Spread the noodles out in a large baking pan and mix with 2 tablespoon of sesame oil.
2. Mix all the ingredients for sauce together in a bowl, mix with the cooked noodles and bean sprouts.
- Noodles cooked Al-dente are the best for this dish.
- After noodle is cooled and drained, really spread the noodles out and mix with sesame oil to prevent sticking
- The sauce taste the best if all the amounts are correct, I use a kitchen scale that has both US and Metric weights
- Chili oil can be made at home:
1/2 C chile flakes (I generally use a combination of coarse Korean chili flakes and crushed facing heaven chiles, but you can use any kind you like, at whatever heat level you like)
2 C neutral oil (I use safflower oil, usually)