1. Make mochi sauce: 3 tablespoons of sesame sauce, 2 tablespoons of light soy sauce, 2 tablespoons of rice vinegar, 1/3 teaspoon of salt, 4 cloves of garlic mashed into garlic, 3 tablespoons of cold water and stir well.
2.
Boil water, drip a little oil, and top the noodles. After cooking, remove and cool repeatedly.
Cut the cucumber into shreds, drain the noodles and put them in a container, pour the adjusted mochi sauce on the noodles, add the cucumber shreds, and sprinkle with white sesame seeds.
