Chilled Sesame Noodles

Ingredients

• 1 tablespoon neutral-flavored oil
• 12 ounces thin flour "yangchun noodles", Chinese egg noodles, or other thin egg noodle
• 1 cup Chinese sesame paste
• 1 block furu (fermented tofu), from 13-ounce jar
• 4.5 tablespoons toasted sesame oil
• .25 cup light soy sauce
• 3 tablespoons sugar
• 2.5 tablespoons Chinese black vinegar
• .5 tablespoon dark soy sauce
• .5 tablespoon Sichuan peppercorn oil
• .5 tablespoon salt
• 1 tablespoon mayonnaise, preferably Kewpie
• .25 cup cup water (about)
• Sliced scallions, for serving
• Chile oil, for serving
• Toasted sesame seeds, coarsely ground using a mortar and pestle, for serving

Steps

1. In a small skillet, heat the oil just until it begins to shimmer. Transfer to a medium bowl and let cool. Cook the noodles according to the package directions. Drain and toss with the oil in the medium bowl or on a small rimmed baking sheet. Cover and refrigerate until cold.
2. In a small bowl, whisk the sesame paste and furu until smooth. Add the sesame oil, light soy sauce, sugar, black vinegar, dark soy sauce, Szechuan peppercorn oil, and salt; whisk until smooth. Whisk in the mayonnaise, then whisk in enough of the water until a thin, creamy, silky sauce forms.
3. Divide the noodles among bowls; drizzle the sesame sauce on top. Garnish with the scallions, chile oil, and sesame seeds.