This is among our most-requested dishes. We wouldn’t recommend eating this with your fingers, but you can make it part of a cocktail spread by serving the noodles in individual bowls or Chinese take-out containers with chopsticks in them.

Steps

1. Pulse the ginger, garlic, and sugar in a food processor or blender until the mixture resembles a paste. Add the chile paste, peanut butter, soy sauce, Worcestershire sauce, rice vinegar, and sesame oil. Process until smooth. Add ⅓ cup water, and pulse to combine. Taste, and add the salt if needed. Set the sauce aside for at least 1 hour to let the flavors meld, or refrigerate it overnight. (If the sauce thickens when you refrigerate it, just add a few tablespoons of boiling water to thin it.)
2. When you’re ready to make the dish, bring a large pot of salted water to a boil. Cook the noodles, following the package directions. Then drain, rinse with cold water until chilled, and toss with the vegetable oil.
3. In a large mixing bowl, toss the noodles with the peanut sauce. Serve in individual portions, topped with the scallions, cucumber, and toasted sesame seeds.