Process the garlic, sesame paste, oil, soy
sauce, rice wine, honey and five-spice powder with a pinch each of salt
and pepper in a blender or food processor until smooth. Cook the noodles
in a saucepan of boiling water until just tender, following the
directions on the packet. Drain the noodles immediately and dip them
into a bowl. Toss the hot noodles with the dressing and the spring
onions. Top with beansprouts, cucumber and sesame seeds and serve.
If you can't find Chinese sesame paste,
then use either tahini paste or smooth peanut butter instead.