Shanghai Summer Breeze Cold Noodles

1. Prepare Soy Sauce Base

Dissolve 0.5 teaspoon of sugar in 3 tablespoons of hot water. Once dissolved, stir in 1.5 tablespoons of light soy sauce until well combined.

2. Prepare Vinegar Base

Dissolve 0.5 teaspoon of sugar in 4 teaspoons of rice vinegar. Mix thoroughly to ensure the sugar is completely integrated into the vinegar.

3. Prepare Sesame Base

In a small bowl, combine 3 tablespoons of Chinese sesame paste or creamy peanut butter with 2 teaspoons of toasted sesame oil and 0.25 teaspoon of fine sea salt. Gradually add 5 to 6 tablespoons of hot water to the mixture, stirring continuously.

4. Steam Noodles

Line a bamboo steamer with perforated parchment paper or a damp cheesecloth. Fill a wok with water and bring it to a boil. Spread 226.8 grams (8 ounces) of fresh thin wheat noodles evenly in the lined steamer, cover, and steam for 6 to 8 minutes until cooked through.

5. Boil Noodles

Once steamed, bring a medium pot of water to a boil. Transfer the steamed noodles into the boiling water and cook for just 20 to 60 seconds. Quickly drain the noodles and transfer them to a plate. Toss the noodles with 1 teaspoon of toasted sesame oil, lifting them as you do so.

6. Assemble the Dish

Divide the noodles into serving bowls. Top each bowl with the soy sauce, vinegar, and sesame bases you've prepared. Garnish with finely chopped scallion whites and greens.