These noodles looked a bit like angel hair pasta, much thinner than regular pasta.
The noodles themselves were an off-white color, completely coated in a brownish-red sauce and seasonings that glistened under the lights.
He'd noticed earlier, when Lin Chen was preparing the sauce, that he had added a very strange, black-colored egg.
He took a disposable plate, grabbed some noodles with a pair of tongs, and made sure to add two pieces of the crushed black egg and some roasted pepper on top.
The moment he set the tongs down, a rich sesame aroma wafted up from the plate. He had never smelled such a fragrant and mellow sesame scent before.
Sesame wasn't common in Western cuisine. Only in recent years, as Asian food culture has grown in popularity, have things like sesame paste and sesame oil slowly entered the purview of Western chefs, who have since created many sauces featuring the two.
