Dongbei La Pi Cold Noodle Salad

Step 1

Bring a large pot of water to a rolling boil over high heat—when large bubbles break the surface continuously, you're ready to cook.

Step 2

Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 3

Add the noodles to the boiling water and stir immediately to prevent sticking, breaking apart clumps with a wooden spoon.

Step 4

Cook for the time listed on the package (usually 3–5 minutes for fresh noodles, 7–9 for dried) until the noodles are tender but still chewy when you bite one.

Step 5

Drain the noodles in a colander under cool running water, stirring gently with your fingers until they are completely cold, about 2 minutes.

Step 6

In a small bowl, whisk the sesame paste, soy sauce, chili oil, rice vinegar, and minced garlic together until smooth and no lumps of sesame paste remain.

Step 7

Pour the sauce over the cold noodles in a serving bowl and toss with two forks or chopsticks, lifting and turning the noodles until every strand is evenly coated.

Step 8

Divide between two bowls and serve immediately at room temperature.