(enough for about 1/2 lb noodles)
2 tbs soy sauce
1 tbs finely chopped scallions
2 tbs Chinese sesame paste
(may substitute "natural", i.e. no sugar, peanut butter)
1 tsp hot pepper oil
(hot pepper oil varies greatly - use more or less to taste)
1/8 tsp ground roast Szechuan peppercorn
1/4 tsp salt
2 cloves crushed garlic
1 tsp grated fresh ginger
1 tbs vinegar
1 tbs water
2 tbs sesame oil
Mix all ingredients thoroughly in small bowl or blend in blender. Cook noodles, run under cold water, and drain. Coat lightly with sesame oil to prevent sticking.
Never add sauce to noodles ahead of time. Pour small amount of sauce over individual serving and mix in when served.