Cold Sesame Egg Noodles

• 1 pound fresh thin Chinese egg noodles, or 10 ounces fresh or dried ramen
• 1/4 cup rice vinegar
• 3 tablespoons sesame paste, almond butter, or peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon dark sesame oil
• 1 teaspoon or more chili-garlic sauce
• 2 scallions, trimmed and thinly sliced
• 6 springs fresh cilantro, stems trimmed

1. Bring a large pot of water to a boil over high heat. Cook the noodles until tender yet firm, about 2 minutes for fresh Chinese noodles, 10 seconds for fresh ramen, and 3 minutes for dried ramen. Drain the noodles and shock in ice-cold water. Drain again.
2. In a large bowl whisk together the vinegar, sesame paste, soy sauce, honey, sesame oil, and chili-garlic sauce until smooth. Add the noodles and toss well to distribute the sauce evenly throughout. Garnish with the scallions and cilantro and serve at room temperature or slightly chilled.

thin chinese egg noodles, rice vinegar, sesame paste, soy sauce, honey, sesame oil, garlic, scallions, cilantro

Taken from www.epicurious.com/recipes/food/views/cold-sesame-egg-noodles-354710 (may not work)