Cook the noodles, add sesame oil and mix well for later use.

Chop onion, ginger and garlic, soak them in warm water, and when they are cool, put them in two bowls for later use.

Add a spoonful of sesame paste, a spoonful of soy sauce, half a spoonful of soy sauce, a spoonful of vinegar, a spoonful of sugar, half a spoonful of salt, a spoonful of pepper powder and a spoonful of white pepper, and mix well.

Add cold onion, ginger, minced garlic and water, and stir well. If someone in the family doesn't eat onion, ginger and garlic, they can put water instead of minced onion, ginger and garlic.

Stir-fry the pepper oil with low heat. When it smells, take out the pepper while it is hot and pour it into the prepared sesame sauce.

After the sesame paste is mixed, take it to the shade, preferably for 2 hours, so that all seasonings can be fully mixed.

Put 1-2 drops of mustard oil in sesame sauce before eating.

Add shredded cucumber and sesame sauce to the noodles and stir well.