Taiwanese Cold Sesame Noodles
Mung beans and julienned carrot and cucumber blend easily with egg noodles coated in a creamy, nutty sauce.
1. Cook noodles according to package directions. Drain, and rinse under cold water. Drain again, and transfer to large bowl. Add carrot, cucumber, and bean sprouts, and
toss to combine.
2. Whisk 3 Tbs. water into sesame paste in small bowl. Whisk in soy sauce, brown sugar, vinegar, chile-garlic sauce, Sichuan pepper, and garlic. Pour sauce over noodle mixture, and toss to coat. Divide noodles among serving plates, and garnish with green onions.