Chinese Restaurant Cold Sesame Noodles

• 1 lb udon noodles
• 2 tablespoons sesame oil, plus a splash
• 3 tablespoons soy sauce
• 1 tablespoon chinese rice vinegar
• 2 tablespoons and 1 teaspoon Chinese sesame paste
• 1 tablespoon and 1 teaspoon smooth peanut butter
• 1 tablespoon sugar
• 1 tablespoon finely grated ginger
• 2 teaspoons minced garlic
• 2 teaspoons chili paste with garlic (to taste)
• 2 scallions, sliced
• 1/2 tablespoon sesame seeds, for garnish

1. Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes; they should retain a hint of chewiness. Drain, rinse with cold water (if you'd like to try something different, sometimes I leave the noodles somewhat warm), drain again and toss with a splash of sesame oil. Some udon noodles come with microwave instructions, feel free to use those.
2. In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste. (Two notes: 1- I use sriracha sauce in place of the chili-garlic paste. 2- If you don't have Chinese sesame paste, I usually use tahini and just a touch more sesame oil).
3. Pour the sauce over the noodles and toss (you may have extra sauce, which you can reserve to use for another serving later). Transfer to a serving bowl, and garnish with scallions and sesame seeds.

udon noodles, sesame oil, soy sauce, chinese rice vinegar, chinese sesame paste, smooth peanut butter, sugar, ginger, garlic, garlic, scallions, sesame seeds

Taken from www.food.com/recipe/chinese-restaurant-cold-sesame-noodles-532459 (may not work)