Chinese Cold Noodle Salad with Sesame Dressing

Ingredients

• 7 ounces (200g) thin wheat flour “yangchun" noodles, or other thin wheat noodles
• 1/2 tablespoon (6g) neutral-flavored oil, such as peanut, canola, soybean, or vegetable
• 2 tablespoons (50g) Chinese sesame paste (see note)
• 2 tablespoons (30ml) warm water
• 3 tablespoons (45ml) Chinese light soy sauce
• 2 tablespoons (30ml) toasted sesame oil
• 1 tablespoon (15ml) Chinese Zhenjiang (black) vinegar
• 1 tablespoon (12g) granulated sugar
• 1 tablespoon (15ml) Seasoning Oil from the Chinese All-Purpose Vinaigrette Recipe
• 1 tablespoon (15g) chile garlic sauce (optional)
• Toasted sesame seeds, coarsely ground using a mortar and pestle, for serving
• 1 Persian cucumber (4 1/4 ounces; 120g), julienned
• 1/2 scallion (15g), white and/or green parts, thinly sliced on a bias

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