Ingredients

Hakka (flat) noodles -  500 grams 
Dark sesame oil  – 2 Tbsp.

For Dressing:

Peanut butter  – 6 Tbsp.
Water  – 1/4 cup 
Light soya sauce  – 3 Tbsp. 
Dark soy sauce  – 6 Tbsp. 
Sesame paste – 6 Tbsp. 
Dark sesame oil  – 1/2 cup 
Sherry or any wine of your choice  – 2 Tbsp. 
White vinegar  – 4 tsp.
Honey or sugar syrup  – 1/4 cup 
Garlic, chopped fine  – 4 medium cloves 
Finely chopped fresh ginger  – 2 tsp. 
Hot water    – 1/2 cup

For Garnish

Carrot, peeled, julienned  – 1
Medium cucumber, peeled, seeded, and julienned  – 1/2 
Roasted peanuts, coarsely chopped  – 1/2 cup 
Green onions, thinly sliced – 2

Method

1.Boil  water over medium heat  in a pot and add noodles to it

2.Cook the  noodles  they turn tender but firm.

3.Remove from heat, drain immediately and rinse with cold water until cold.

4.Coat the  noodles with (2 Tbsp) dark sesame oil by tossing the noodles in oil to avoid  sticking.

For dressing

1.Grind all ingredients  for dressing except hot water to form smooth paste.

2.Bring it to the  consistency of whipping cream, adding a little hot water.

For garnish

1.Soak the  carrot julienne in ice water for 30 minutes.

2.Toss  the noodles with sauce.

3.Garnish with cucumber, peanuts, green onion, and carrot. Serve at room temperature