Ingredients
Sauce:
3 tablespoons sesame seed paste - diluted with 3 tablespoons boiling Vegetable stock
2 ½ tablespoons Scallion Oil
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
3 tablespoons oyster sauce
1 ½ teaspoons Chinese white rice vinegar or distilled white vinegar
1 tablespoon sesame oil
1 ½ teaspoons minced garlic
1 tablespoon sugar
¼ teaspoon salt
Pinch of white pepper
3 tablespoons scallions, finely sliced
Noodles:
10 cups cold water
2 teaspoons salt
12 ounces fine fresh egg noodles (similar to capellini)
Preparation
In a large bowl place all sauce ingredients, mix thoroughly and reserve.
In a large pot place water and salt, bring to a boil over high heat. Add noodles, cook for 1 ½ minutes until al dente, stirring and loosening as they cook with chopsticks or fork. Turn off heat, drain noodles well. Then add directly into the bowl of sauce, mix well to coat the noodles thoroughly, serve warm in the bowl.
