Cook 1 pound of Chinese egg noodles in boiling water. Drain and cool by rinsing under cold water. Fluff to dry them out. Dress with 2 TBL sesame oil.
To make the sesame dressing, combine ¼ cup smooth peanut butter, 2 TBL corn or peanut oil, ½ tsp salt, 2 TBL dark soy, 1 tsp wine vinegar, ¼ cup cold water and 1 tsp hot chili bean paste. You may want to add more water if you want a thinner sauce. The sauce can be kept in the refrigerator for several weeks.
When you’re ready to serve, dress the noodles. Garnish with finely chopped garlic (1 to 2 tsp) and/or chopped scalion greens.