ice waterfor shocking the cooked noodles~2 cupsest.
Steps
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1
Put sesame paste in a bowl, add hot or warm water, and whisk with a small whisk—first working it into a paste, then stirring smooth—to release its aroma.
2
Stir in sugar until no lumps remain, then mix in soy sauce and oyster sauce to form the sauce base; set aside.
3
Prepare minced garlic and chopped scallion in a heatproof bowl, add chili powder and white sesame seeds, and mix lightly without fully stirring in.
4
In a separate pan, heat sesame oil, chili oil, and Sichuan pepper oil together until smoking, then pour it hot over the garlic-scallion-spice mixture to bloom the aromatics.
5
Chop cilantro stems and mix them into the scallion oil; slice and julienne the cucumber and set aside.
6
Optionally add peanut butter or chopped nuts like cashews or macadamias for extra aroma and texture.
7
Mix black vinegar and white vinegar in roughly equal parts to balance the acidity; set aside.
8
Pour the smoking three-oil mixture into the spice bowl and stir, then mix this fragrant oil into the main sauce base, finally stirring in the vinegar mixture to finish the sauce.
9
Bring a pot of water (about 3–5 times the volume of the noodles) to a boil, then cook the ramen noodles until fully done with no raw center, adding a splash of cold water if needed to slow the boil and cook through evenly.
10
Prepare a bowl of ice water, transfer the cooked noodles into it and stir quickly to cool and firm them up for a chewy texture, then drain well.
11
Plate the drained noodles, top generously with julienned cucumber, drizzle with the sesame sauce, and finish with cilantro and crushed peanuts before serving.
PrimedTableBETA
