Step 1

In a large bowl, mix all the sauce ingredients together. Feel free to adjust according to your desired taste and consistency. Do note that the sauce will slightly thicken once mixed with the cold noodles. Set the sauce aside.

Step 2

Cook the noodles until very chewy or al dente. I like to slightly undercook mine since the noodles will continue to cook from the residual heat even when the heat has been turned off.

Step 3

Drain the noodles from the water and run through cold running water to stop the cooking.

Step 4

Optional: place the noodles in a strainer and add some ice cubes before mixing to get the noodles cold. Drain from any excess water then place in a large bowl.

Step 5

Pour the sauce over the noodles and mix well. The noodles will still be slightly wet from the water/ice, which will be just right so the noodles aren’t too dry.

Step 6

Add chili oil, chopped nuts, green onions, and other toppings/protein of choice. Sliced cucumber or radish will be a great addition for that extra crunch and refreshing bite. Mix your noodles until well coated in the sauce, and enjoy!

Step 7

Storage tip: these noodles are even better colder and I kept mine overnight in the refrigerator. The sauce does thicken in the fridge so you can add a splash of black vinegar or even a drizzle of sesame oil and mix to coat before enjoying.