The Chef
Anita Lo of Annisa and Rickshaw Dumpling Bar

Servings
Serves 4

Ingredients
8 ounces dried lo mein noodles
1 large clove garlic, crushed to a paste
1/2 cup tahini paste
1/4 cup soy sauce
3 tablespoons hoisin sauce
2 tablespoons peanut oil, preferably Loriva
1 teaspoon toasted dark sesame oil
1 teaspoon chili-pepper oil
1 packed cup julienned English cucumber
1/2 packed cup julienned carrot
1 packed cup bean sprouts
1/4 packed cup scallion, cut on the bias
Freshly ground black pepper, to taste
1 tablespoon black sesame seeds

Cooking Instructions
Cook the noodles in salted boiling water. Drain and rinse with cold water to stop the noodles from sticking. Set aside to cool.

In a large bowl, whisk together the garlic, tahini, soy, hoisin, and the oils, and dilute with 3 tablespoons water. Add the noodles, cucumber, carrot, bean sprouts, and scallion, and toss together until coated with the dressing. Season with pepper and garnish with black sesame seeds. Serve at room temperature.

Best With
Tea-Smoked Duck

Photograph by Mitchell Feinberg