Hot Dry Noodles (Re Gan Mian)

In a medium bowl, combine the Chinese sesame paste, light soy sauce, dark soy sauce, Chinkiang vinegar, sesame oil, chili oil, white pepper, granulated sugar, and minced garlic. Gradually whisk in the hot water until the sauce is smooth and pourable.

Bring a large pot of water to a rolling boil. Add the fresh alkaline noodles and cook according to package instructions until al dente, typically 2-3 minutes.

Immediately drain the fresh alkaline noodles thoroughly. Transfer them to a large bowl and toss quickly with the vegetable oil to prevent sticking. Spread the noodles out on a clean surface or plate to cool slightly and dry, ensuring they do not clump together.