5 ounces dried udon noodles or medium Chinese egg noodles
1 tablespoon toasted sesame oil
1 large hothouse cucumber, grated
1 medium carrot, shredded
1 large handful bean sprouts, blanched and then chilled
3 large eggs
Pinch kosher salt
1 tablespoon peanut oil
Pinch Japanese shichimi togarashi spice or cayenne pepper
2 cloves garlic, minced
2 heaping tablespoons black sesame paste or tahini paste
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1 heaping tablespoon sambal chile sauce
Black sesame paste and shichimi togarashi can be found at Asian specialty markets.
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