This recipe is a simple combination of two ingredients, fresh noodles and roasted sesame seeds, but its taste is far from simple. Like the other noodle preparations, its antecedents are Cantonese, but the tastes are mine.
Dry-roast the sesame seeds over low heat for 1 minute; reserve.
Add the water and salt to a large pot and bring to a boil. Add the noodles and cook for 30 seconds, stirring and loosening as they cook with chopsticks or a fork. Turn off heat, run cold water from tap into pot