Warm Chinese Noodles with Sesame Oil 

1 pound thin Chinese egg noodles
2 teaspoons kosher salt
2 tablespoons sesame oil
Fresh coriander or Italian parsley
Sesame seeds

1.     Bring 4 quarts unsalted water to a rolling boil in stockpot.

2.     Cook until a sing strand tastes cooked, but still firm to the bite.

3.     Drain in metal colander.

4.     Return noodles to pot, combine with salt and sesame oil, and toss well to coat.

5.     Turn onto heated serving platter and garnish with fresh coriander or Italian parsley sprigs.

6.     Top with sesame seeds.