Asian Noodle Salad

Ingredients
Sauce
- 2 tbsp tahini/sesame paste
- 1/2 tsp salt
- 2 tsp sugar
- 2 tsp sesame oil
- 2 tsp chiangking/black vinegar
- 2 tbsp soy sauce
- minced garlic/ginger (optional)

Vegetables
- thinly sliced cabbage, carrots, peppers, pea pods, bean sprouts
- 4% by weight of veggies kosher salt
- 8% by weight of veggies sugar

- 300g dried noodles
- shredded cooked chicken or other protein (optional)
- 2 tbsp chili oil (optional)
- cilantro, green onion, toasted sesame seeds, ground sichuan peppercorns, crushed peanuts for garnish

Directions
1. Thinly slice veggies, using mandolin if possible. Mix with salt and sugar and let drain for 10 minutes. Rinse with cold water. Transfer to salad spinner to remove as much water as possible.
2. Cook noodles and drain well
3. Combine sauce ingredients, and thin with water as necessary until sauce is thick but will coat salad. Add to noodles and vegetables. Garnish.