Taiwanese Cold Sesame Noodles

• 4 oz. Chinese egg noodles or fettuccine
• 1 cup grated carrot
• 1 cup julienned English or Persian cucumber
• 1 cup mung bean sprouts
• 3 Tbs. Chinese toasted sesame paste or peanut butter
• 1 Tbs. low-sodium soy sauce
• 2 tsp. light brown sugar
• 2 tsp. rice vinegar
• 1 tsp. chile-garlic sauce
• 1/2 tsp. ground Sichuan pepper
• 1 clove garlic, minced (1 tsp.)
• 2 green onions, trimmed and thinly sliced

1. Cook noodles according to package directions.
2. Drain, and rinse under cold water.
3. Drain again, and transfer to large bowl.
4. Add carrot, cucumber, and bean sprouts, and
5. toss to combine.
6. Whisk 3 Tbs.
7. water into sesame paste in small bowl.
8. Whisk in soy sauce, brown sugar, vinegar, chile-garlic sauce, Sichuan pepper, and garlic.
9. Pour sauce over noodle mixture, and toss to coat.
10. Divide noodles among serving plates, and garnish with green onions.

chinese egg noodles, carrot, cucumber, bean sprouts, sesame paste, soy sauce, light brown sugar, rice vinegar, chilegarlic sauce, ground sichuan pepper, clove garlic, green onions

Taken from www.vegetariantimes.com/recipe/taiwanese-cold-sesame-noodles/ (may not work)