1. First prepare the ingredients, noodles, sesame paste, cucumber, and edible salt. Cook the noodles in boiling water, cut the cucumber into shreds, stir the sesame paste with a small amount of water until it is diluted (similar to the thin one in the picture) paste), and sprinkle in an appropriate amount of salt to ensure the taste. Finally, mix the cooked noodles with the prepared sesame sauce and cover with cucumber shreds. Shredded cucumbers can be replaced with shredded carrots. Chicken essence and other ingredients can be mixed into the sesame paste to enhance the flavor.

2. Mince 2-3 cloves of garlic, cut 1 shallot into small pieces, add a spoonful of chili powder, a spoonful of white sesame seeds, and a spoonful of sesame paste, and put them in a bowl and set aside. Cut the cucumber into shreds and cut the coriander into sections. Set aside. Add a little cooking oil to the wok and heat until smoking. Pour into a bowl and stir quickly evenly. Add 2 spoons of light soy sauce, 1 spoon of mature vinegar, half a spoon of sugar, and a little salt, stir well and set aside. Bring the water to a boil and cook the noodles until there are no white cores left, about 4 minutes. After cooking, drain out cold water, drain the water, pour in a spoonful of sesame oil and a spoonful of pepper oil, stir evenly to prevent sticking. Put the cold noodles into the prepared mixing bowl, add shredded cucumber and coriander, and stir evenly.