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roderickm
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Heat up a large pot of water. While waiting for the water to boil, add sesame paste, sesame oil and 1 tbsp of water to a bowl. Stir to thin the paste until it reaches a smooth and runny consistency.
Put minced garlic into another small bowl. Once the water starts to boil, spoon out 2 tbsp of hot water and pour over the garlic. Set aside.
Add alkaline noodles to the boiling water. Cook until they’re 'Al dente' (just cooked and firm in the middle when bitten).
Rinse the noodles under running water for a few seconds then drain. Divide them into 2 serving bowls.
For EACH bowl, add 1 tbsp of light soy sauce, ½ tsp of dark soy sauce, 1 pinch of salt, 1 pinch of ground white pepper and a dash of chili oil if using.
Divide the thinned sesame paste and garlic water and add to the 2 bowls of noodles.
Garnish with pickled long beans, preserved radish and scallions. Stir the noodles to evenly distribute the dressing. Serve immediately.