2 tbsp (30 mL) Chinese black vinegar or balsamic vinegar
1 tbsp (15 mL) light soy sauce
1 clove garlic, crushed or minced
1/2 tsp (2 mL) each salt and granulated sugar
Spicy Sesame Sauce: In skillet, fry oil, hot pepper flakes and Szechuan peppercorns (if using) over medium-low heat, until pepper flakes and peppercorns are lightly browned, 4 to 5 minutes. Strain oil into heatproof bowl; discard solids. Whisk in sesame paste, rice and black vinegars, soy sauce, garlic, salt, sugar and 1/3 cup (75 mL) cold water until smooth. Set aside. (Make-ahead: Cover and refrigerate for up to 3 days.)
In large pot of boiling salted water, cook noodles according to package directions until al dente. Drain; chill under cold water and drain again. Toss with sesame oil; place in serving platter or individual bowls.
Halve and seed cucumber. With mandoline or vegetable peeler, cut cucumber and carrot into fine pliable ribbons. Slice pepper as thinly as possible. Remove and discard root ends from sprouts; blanch for 5 seconds in boiling water. Drain; chill under cold water and drain again. Scatter vegetables over noodles. Pour sauce over top; mix well.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.