Cold Chinese Noodle Salad

• 8 ounces Chinese egg noodles, preferably fresh
• 1 1/2 teaspoons sesame oil
• 3 tablespoons brewed tea or water
• 2 tablespoons dark soy sauce
• 2 tablespoons sesame seed paste (see note)
• 1 tablespoon peanut oil
• 1 tablespoon dry sherry
• 2 teaspoons red wine vinegar
• 1 teaspoon sugar
• 2 garlic cloves, mashed to paste
• Half-inch piece fresh ginger, finely minced
• 1 1/2 teaspoons chili oil
• Freshly ground black pepper
• Chopped green onion

1. Cook noodles in boiling water for 2 to 4 minutes, testing frequently so they don't overcook.
2. Drain well and toss with sesame oil.
3. Cover and refrigerate up to 2 days ahead.
4. Combine remaining ingredients except green onion and mix well.
5. (Sesame paste often separates and can be difficult to recombine.
6. Paste and some oil can be processed in food processor with steel knife.
7. Add garlic and ginger, and while paste is being blended, garlic and ginger will be finely minced.)
8. Refrigerate for up to a week.
9. Before serving, return to room temperature.
10. To serve, mix sauce with noodles and serve topped with green onion.

egg noodles, sesame oil, water, soy sauce, sesame seed paste, peanut oil, sherry, red wine vinegar, sugar, garlic, fresh ginger, chili oil, freshly ground black pepper, green onion

Taken from cooking.nytimes.com/recipes/4861 (may not work)