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1
Bring a large pot of water to a full rolling boil. Add the fresh noodles and cook until just tender with a slight resilience at the centre. Drain immediately and rinse under cold running water to arrest cooking. Toss the drained noodles with 1 tsp sesame oil. Spread them in a single layer on a tray and fan or air-dry until the surface is no longer wet and the strands are visibly dry and separate — this is the condition that gives liang mian its characteristic chewy surface and prevents the dressing from slipping off.
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2
Once the noodles are dry, transfer to the refrigerator and chill thoroughly. The noodles must be cold before dressing is applied.
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3
In a small bowl, work the sesame paste together with the sesame oil, stirring steadily until the mixture becomes smooth and fluid enough to pour in a thin ribbon — it must be loose enough to coat every strand of noodle. A thick paste that holds a stiff peak will clump and must be thinned further.
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4
Assemble the dressing directly in each serving bowl before adding noodles: spoon in the thinned sesame paste, soy sauce, Chinkiang vinegar, chili oil, sugar, and minced raw garlic. Stir to combine. This is where the dish lives or dies — the ratio of sesame paste to chili oil is the cook's signature, and the garlic must not be omitted; its raw pungency is essential to the Chengdu flavour profile. Taste and adjust: in warmer conditions, lean the balance toward vinegar for refreshment; in cooler conditions, toward chili oil for warmth.
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5
Place a portion of the cold noodles into each dressed bowl and toss thoroughly until every strand is coated and the dressing is evenly distributed with no pooling at the base.
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6
Lay julienned cucumber over the noodles, scatter sliced scallions and crushed roasted peanuts across the top. Serve immediately: the cucumber must remain crisp and the noodles cold at the point of eating.