1 packet of Evergreen's Yang Chun noodles
1 ½ tbsp sesame paste
2 tbsp vinegar
1 ½ tbsp soy sauce
1 tbsp sugar
1 clove garlic
2 tbsp sesame oil
2 tbsp chilli oil
GARNISH
1 tbsp crushed sesame seeds
Spring onion
Chilli oil
Step 1
Add vinegar, soy sauce, sesame paste, sugar, grated garlic, chilli oil with debris*, and sesame oil into a bowl. Whisk to combine.
Step 2
Finely slice spring onion greens and set aside. Crush sesame seeds in a mortar and pestle or a spice grinder and set aside.
Step 3
Over a rolling boil, add Evergreen's Yang Chun noodles and stir to loosen noodles and prevent clumping. Monitor closely and adjust heat to prevent boilover. Boil for 2-3 minutes. Drain and add noodles to awaiting bowl.
Step 4
Pour dressing over the noodles. Garnish with spring onions, crushed sesame seeds, and additional chili oil with debris.
*The debris in chili oil are the fried remnants of Sichuan peppercorn or chillis that sit at the bottom of a bottle of chili oil. Chilli oil is found in most Asian grocers.
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