This recipe is from my old Chinese grandmother and has been a family secret for many years... I have decided to break tradition and provide it to you as freeware.
- Peanut oil: 0.5 cup
- Garlic, fresh, minced: 2 teaspoons
- Sesame seed paste (PLEASE do NOT use peanut butter!): 4 ounces
- Chili sauce (hot): 1 tablespoon
- Soy sauce: 6 tablespoons
- Red vinegar: 6 tablespoons
- Sugar: 4 tablespoons
- Salt: 1 teaspoon
- Noodles (Asian types are best, but vermicelli works in a pinch): 1 pound
- Sesame oil: 1 tablespoon
Mix all items except noodles and sesame oil.
Cook noodles; rinse with cold water; mix with 1 tablespoon sesame oil to prevent them from sticking together.
Add sauce to noodles and mix; if noodles are hot, the acetic acid (vinegar to non-chemists) will volatilize (evaporate) and the sourness will be lost with time; for serving later, cold, let noodles cool and then add the sauce; for serving later hot; reheat the noodles in microwave and then add sauce just before serving, or reheat in sauce and add more vinegar to taste.
Garnish with sesame seeds, cucumber slices, chopped scallions.
Zhen hen hao!