Cooking noodles for liang mian at a rolling boil can soften them too much and cause their surface starch to loosen and mix with the dressing, making the dish gummy. Rinsing is also detrimental, as it causes the noodles to absorb more water. The following changes make a big difference. Liang Mian (Chilled Sesame Noodles) recipe here: https://cooks.io/3UjNaxX
