Instructions

• First up, cook your dry ramen or noodles just like the package says until they’re al dente. Don’t overcook or you’ll lose that nice firm bite you want.
• Drain noodles and rinse them under cold water to stop the cooking. This cools ’em down nicely and helps 'em hold together.
• While the noodles chill out, grab a big bowl and whisk together sesame oil, chili oil, light soy sauce, Chinkiang vinegar, peanut butter or sesame paste if using, sugar, and water until it’s real smooth.
• Now toss your cooled noodles in that sauce, mixing thoroughly so every strand gets coated with spicy, tangy goodness.
• Take a quick taste and see if you wanna add a little more vinegar or sugar. This balances the flavors just right for you.
• Plate your noodles and top with thin cucumber slices and chopped scallions for freshness. Don’t forget ya cai if you’re using it – it adds that preserved veggie punch that’s kinda irresistible.
• If you want to serve it later, cover it up and keep it chilled till you’re ready to dig in. But honestly it tastes best fresh!