Cook noodles in boiling water for 2-4 minutes, until al dente.

Drain noodles thoroughly.

Toss the cooked noodles with sesame oil to prevent sticking.

Refrigerate noodles until chilled.

In a separate bowl, combine brewed tea or water, dark soy sauce, sesame seed paste, peanut oil, dry sherry, red wine vinegar, and sugar.

Add mashed garlic and minced ginger to the sauce.

Stir in chili oil and freshly ground black pepper.

Mix all sauce ingredients well until emulsified.

Refrigerate the sauce for flavors to meld.

Before serving, allow the sauce to return to room temperature.

Combine the chilled noodles with the sauce.

Garnish with chopped green onion before serving.