Dairy-Free Taiwanese Peanut Noodles (麻醬麵) with Sesame Sauce

Instructions

1. 1Get a large pot, at least 6-quart capacity, and fill it with at least 4 quarts of water. Place the pot over high heat and bring the water to a rolling boil (100°C/100°C). Add the about 225 g Dried Noodles to the boiling water and cook for 8-10 minutes, stirring occasionally, until the noodles are tender but still have a slight chew.
2. 2Before draining, carefully scoop out 1/2 cup of the hot noodle cooking water and set it aside. Then, pour the noodles and the remaining cooking water into a colander to drain the noodles completely. Set the drained noodles aside.
3. 3While the noodles are cooking, get a medium-sized mixing bowl. Mince the 1 clove Garlic very finely. Add the minced 1 clove Garlic, 2 tablespoon Sesame Paste, 1 tablespoon Peanut Butter, 2 tablespoon Soy Sauce, 1 tablespoon Rice Vinegar, 1 teaspoon Sugar, and 1 teaspoon Chili Oil to the bowl.
4. 4Use a whisk or a spoon to stir all the ingredients in the bowl vigorously for 1-2 minutes until the sauce is completely smooth and well combined.
5. 5If the sauce appears too thick, add 1 tablespoon of the reserved hot noodle cooking water to the bowl. Stir well. Continue adding the reserved hot noodle cooking water, 1 tablespoon at a time and stirring after each addition, until the sauce reaches a smooth, pourable consistency.
6. 6Divide the drained about 225 g Dried Noodles evenly into two serving bowls. Pour half of the prepared sauce over the noodles in the first serving bowl, then pour the remaining half over the noodles in the second serving bowl. Gently toss the noodles in each bowl with the sauce to coat them thoroughly.
7. 7Finely chop the 2 tablespoon Green Onions. Sprinkle half of the chopped 2 tablespoon Green Onions over the noodles in the first bowl and the remaining half over the noodles in the second bowl. Serve the dish immediately.

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