Dairy-Free Cold Sesame Noodles (Liang Mian)

Instructions

1. 1Fill a large heavy-bottomed pot (at least 6-quart capacity) with at least 4 quarts of water. Place the pot on a stovetop burner and heat over high heat until the water reaches a rolling boil, which is 100°C. Carefully add the about 450 g Noodles to the boiling water and cook for 7-9 minutes, or until the noodles are tender but still firm to the bite (al dente).
2. 2Once cooked, carefully drain the about 450 g Noodles into a colander. Immediately rinse the noodles thoroughly with cold running water for at least 1 minute to stop the cooking process and cool them completely. Set the cooled noodles aside in the colander to drain any excess water.
3. 3While the noodles are cooling, prepare the other ingredients: Mince the 2 cloves Garlic very finely. Thinly slice the 1 medium Cucumber into approximately 0.3175 cm (0.3 cm) thick rounds or half-moons. Shred the 1 medium Carrot into thin matchsticks, about 5.08 cm (5 cm) long. Finely chop the 2 stalks Green Onions.
4. 4In a medium-sized mixing bowl, combine the 0.25 cup Sesame Paste, 3 tbsp Soy Sauce, 2 tbsp Rice Vinegar, 1 tbsp Sugar, 1 tbsp Sesame Oil, the minced 2 cloves Garlic, and 1 tsp Chili Oil. Whisk these ingredients together vigorously until the sauce is completely smooth. If the sauce appears too thick to pour easily, add 1 tablespoon of water at a time, whisking after each addition, until it reaches a pourable consistency.
5. 5In a large mixing bowl, add the cooled about 450 g Noodles, the sliced 1 medium Cucumber, and the shredded 1 medium Carrot. Pour the prepared sesame sauce evenly over the noodles and vegetables. Gently toss all the ingredients together using tongs or large spoons until the noodles, cucumber, and carrot are thoroughly and evenly coated with the sesame sauce. Divide the noodles among four serving bowls, garnish each with the chopped 2 stalks Green Onions, and sprinkle with 1 tbsp Sesame Seeds. Serve the Dairy-Free Cold Sesame Noodles immediately while cold.

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