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Wheat noodles are coated in a rich, creamy sesame paste with chili oil and soy sauce. This vegetarian-friendly dish is satisfying and flavorful, making it a quick family lunch option.
Bring a large pot of water to a rolling boil. Add the wheat noodles and cook according to package instructions, stirring occasionally to prevent sticking.
While the noodles cook, in a bowl whisk together sesame paste, soy sauce, chili oil, rice vinegar, sugar, minced garlic, and salt. Gradually add 3–5 tbsp of hot noodle cooking water until the sauce is creamy and smooth.
Slice the scallions thinly and julienne the cucumber. Set both aside for topping.
Once noodles are barely al dente, reserve 1/4 cup of noodle water, then immediately drain and rinse noodles under cold running water to prevent sticking and overcooking.
Transfer noodles to a large mixing bowl. Add the creamy sesame sauce and toss thoroughly while the noodles are still slightly warm, ensuring even coating. Add reserved noodle water by tablespoon if needed to loosen the sauce.
Serve in bowls topped with scallions and cucumber. Drizzle with extra chili oil for more heat if desired. Eat immediately for best texture.
