10 oz Fresh chinese noodles

      1 x  Oil

      1 x  -----spicy sesame sauce-----

  1 1/2 T  Vegetable oil

      3 ea Green onions white minced

      3 ea Cloves of garlic, minced

    1/2 x  Piece of giner, minced

      2 ea Small asian chilli peppers

  3 1/2 t  Rice vinegar

      2 T  Soya sauce

      2 T  Sugar

  1 1/2 T  Chinese sesame paste

    1/2 c  Chicken stock or broth

      1 t  Sesame oil

      1 x  ----------garnish-----------

      1 T  Roasted sesame seeds

      1 x  Fresh coriander leaves chop

    1/2 c  Julienned carrots/cucumbers

  Cook noodles, fresh or fried, until al dente.  Drain and rinse in
  cool, then cold, water.  Drain well.  Sprinkle with vegetable, peanut
  or sesame oil.  (Cold, oiled cooked noodles can be stored in the
  fridge for several days). SAUCE:  In a small skillet, heat vegetable
  oil and saute onions, garlic, ginger and chili peppers until garlic is
  soft but not brown.  Turn off heat and add vinegar, soy sauce, sugar,
  sesame paste and chicken stock. Heat and simmer sauce, stirring for 2
  minutes.  Stir in sesame oil.  Cool to room temperature. Pour sauce
  over chilled noodles and mix well.  Heap noodles on s platter and
  garnish with sesame seeds, coriander and julienned vegetables.