Noodle (Chinese Spring noodle, Japanese Soba or cooked through angel pasta)
Sesame Paste 1 T
Soy Sauce. 1.5 T
Sugar. 1 t
Sesame oil. 1 t
Vinegar. 1/2 T
Cucumber (julienned) 2 T
Shallots (finely chopped) 1 T
Corriander (fined chopped, optional)
Minced garlic 1 t
- Consistently slowly stir in water to dilute the sesame paste from dark brown to light cream (adding water intermittently avoids clogging up the paste).
- Then add on soy sauce, sugar, sesame oil, vinegar in. Put the sauce aside for serving.
- Cook through the noodle and drain in the colander.
- Plate up the noodle with cucumber, shallots, garlic and drizzle generous amount of sesame sauce to serve.