![]() If you want to eat this dish hot, add the sauce and rest of the ingredients to the warm pan and then add in the noodles. By now the dish is almost room temperature, so I pour all the contents to a take-out container and pop it in the fridge for 20 minutes. It adds a great freshness to the finished cold sesame noodles. That means I simply took a vegetable peeler to scrape off thin sheets of cucumber and added them right into the pan. I add in about two tablespoons of the sesame sauce, a couple chopped red chilies, half a chopped onion, and a peeled cucumber. Right now the noodles are still warm, but it’s okay to add all the rest of the ingredients. Make sure to toss and stir your noodles so the egg goes everywhere and doesn’t just scramble in the pan. This coats the noodles and brings a richer flavor to the finished dish. After boiling and draining the pasta I immediately pour in two beaten eggs and let them cook with the residual heat of the noodles. Of course, if you are hungry you can eat them hot. ![]() So I prefer to eat these as cold noodles since the flavors are stronger. However mayo is quite popular in modern Japanese and Korean cooking, and mixed in with sesame paste makes it extra creamy and smooth. I know you probably see mayonnaise and think…wow, this is really inauthentic. You can also leave this ingredient out if you want the dressing to be 100% smooth.
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