Description

You don't need to go to Chinatown to enjoy this dish or even order takeout. The sesame noodles are flavorful, with fermented tofu, soy sauce, toasted sesame oil, and finished with chile oil, toasted sesame seeds and scallions.

Ingredients

• 1 T. neutral-flavored oil
• 12 oz. thin flour "yangchun noodles", Chinese egg noodles, or other thin egg noodle
• 1 c. Chinese sesame paste
• 1 block furu (fermented tofu), from a 13 oz. jar
• 4 1/2 T. toasted sesame oil
• 1/4 c. light soy sauce
• 3 T. sugar
• 2 1/2 T. Chinese black vinegar
• 1/2 T. dark soy sauce
• 1/2 T. Sichuan peppercorn oil
• 1/2 T. salt
• 1 T. mayonnaise, preferably Kewpie
• 1/4 c. water (approximately)
• sliced scallions, for serving
• chile oil, for serving
• coarsely ground toasted sesame seeds, for serving (use a mortar and pestle)

Steps

1. In a small skillet, heat the neutral oil just until it begins to shimmer. Transfer to a medium bowl; let cool.
2. Cook noodles following package directions. Drain; toss with the oil in the bowl or on a small rimmed baking sheet. Cover. Refrigerate until cold.
3. In a small bowl, whisk the sesame paste and furu until smooth; add the sesame oil, light soy sauce, sugar, vinegar, dark soy sauce, sichuan peppercorn oil, and salt; whisk until smooth. Whisk in the mayonnaise; whisk in enough water until a thin creamy, silky sauce forms.