原料：
粗油麵300克(300g thick oil noodles)
小黃瓜1條(1 Chinese cucumber)
白醋少許(white vinegar as needed)
輔料：
芝麻醬4大匙(4T sesame paste)
冷開水4大匙(4T cold cooked water)
醋3大匙(3T vinegar)
糖1茶匙(1t sugar)
色拉油1大匙(1T cooking oil)
蒜泥1/2茶匙(1/2t mashed garlic)
薑汁1/4茶匙(1/4t ginger juice)
花生粉1大匙(1T ground peanut)
醬油1/2茶匙(1/2t soy sauce)
味素1/2茶匙(1/2t MSG)
做法：
1.小黃瓜洗淨，切絲備用。
2.油麵放入加有少許白醋的沸水中汆燙一下，撈出後加少許色拉油拌勻、攤開，用電風扇吹涼備用。
3.將芝麻醬先用冷開水拌開，再加入其餘調味料一起拌勻成醬料。
4.食用時，將涼麵盛入盤中，放上小黃瓜絲，再淋上醬料，拌勻即可。
1.Rinse Chinese cucumbers well and shred.
2.Blanch oil noodles in boiling water with a little vinegar added for a minute and remove.Mix well with a little cooking oil,then spread out evenly and let sit under a fan until completely cooled.
3.Add cold cooked water to sesame paste and stir until evenly mixed,then add the remaining seasonings.Mix well to make sauce.
4.Remove cold noodles to serving plate topped with shredded cucumber.Drizzle sauce on top.Mix well and serve.
Tips：
因油麵含有少量的鹼，汆燙時加入少許白醋，可降低鹼味。
Because oil noodles contain low levels of alkali,add a little white vinegar to boiling water when blanching to reduce their alkali flavor.