Name: Cold Sesame Noodles
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Asian
Ingredients: 2 tablespoons (30ml) vegetable oil; 3 medium garlic cloves (15g), thinly sliced; One 1-inch piece fresh ginger, peeled and thinly sliced; 2 pieces whole star anise; 3 whole cloves; 2 tablespoons (30ml) toasted sesame oil; 2 tablespoons (30ml) cold water; 1 tablespoon (15g) sugar; 2 teaspoons (10ml) rice wine vinegar; 2 teaspoons (8g) Diamond Crystal kosher salt; if using table salt, use half as much by volume or same weight; 1 teaspoon (5ml) soy sauce; ¾ teaspoon ground white pepper; 1 tablespoon (9g) toasted sesame seeds; Kosher salt; 1 ¼ cups (6 ⅛ ounces; 175g) pastry or cake flour such as Bob’s Red Mill (see note); ¾ cup (5 ounces; 145g) potato starch (see note); ¾ cup (180ml) boiling water; Vegetable oil, for greasing; 6 ounces (170g) celery (about 2 large ribs), cut cross-wise on a slight bias into 1/8-inch thick strips; 4 ounces (115g) English cucumber (about ½ of an English cucumber), cut into matchsticks; ½ ounce (15g) fresh cilantro sprigs, trimmed and cut into 2-inch lengths

1 For the Sauce: In a small saucepan, heat oil, garlic, ginger, star anise, and cloves over medium heat until garlic begins to sizzle. Continue to cook, swirling pot occasionally, until garlic begins to brown, about 4 minutes. Strain oil into a medium heat-proof bowl; discard solids. Let cool for 2 minutes. Whisk in sesame oil, water, sugar, rice vinegar, salt, soy sauce, and white pepper until smooth, about 30 seconds. Whisk in sesame seeds and set aside.

2 For the Noodles: Fill a large bowl with cold water. In a large pot, bring 4 quarts (4L) water along with a healthy pinch of salt to boil over high heat. Meanwhile, in the bowl of a food processor, pulse together pastry flour, potato starch, and 1 teaspoon (3g) kosher salt (if using table salt, use half as much by volume or same weight) until well combined. With processor running, add all the boiling water at once and process until dough forms and runs around processor blade, 30 seconds to 1 minute.

3 Transfer dough to a clean work surface. Knead dough until smooth and cohesive (dough should not stick to hands or resist kneading), about 30 seconds. Divide dough evenly into two portions and cover one portion loosely with plastic wrap. Lightly grease work surface with vegetable oil, making sure surface is well coated.

4 Set one portion of dough onto oiled work surface and press to flatten. Flip and press again to coat both sides in oil. Using a rolling pin, gently roll dough to a roughly 13-inch square, measuring 1/32- to 1/16-inch thick. Using a bench knife or pizza cutter, cut dough into 3/8-inch-thick strips.

5 Carefully peel strips off counter and add to pot of boiling water. Cook, stirring occasionally, until noodles are opaque and chewy, about 8 to 10 minutes. Using a spider or fine-mesh strainer, transfer noodles to prepared bowl of cold water. Rinse noodles under cold running water until noodles are cool and water runs clear, about 60 seconds (you can expedite this step by draining the noodles once or twice while rinsing). Let noodles sit in water until ready to serve. Repeat with remaining dough.

6 To Serve: Drain noodles well and transfer to a large bowl. Add cucumbers, celery, and sauce, and toss gently until combined and noodles are well dressed. Divide between bowls, sprinkle with cilantro, and serve.