Sesame Noodles with Chili Oil and Scallions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Spicy Sichuan pepper, which delivers a numbing effect along with nuanced heat, will leave your lips buzzing. Use any leftover chili oil in dressings or marinades. Ingredients:
4 scallions, whites and greens separated, thinly sliced |
1/2 cup vegetable oil |
1 tablespoon crushed red pepper flakes |
2 teaspoons sesame seeds |
2 teaspoons sichuan pepper, coarsely chopped |
12 ounces thin ramen noodles or spaghettini |
kosher salt |
1/4 cup tahini (sesame seed paste) |
1/4 cup unseasoned rice vinegar |
3 tablespoons reduced-sodium soy sauce |
2 teaspoons toasted sesame oil |
1 teaspoon sugar |
Directions:
1. Cook scallion whites, vegetable oil, red pepper flakes, sesame seeds, and pepper in a small saucepan over low heat, stirring occasionally, until oil is sizzling and scallions are golden brown, 12-15 minutes; let chili oil cool in saucepan.
2. Meanwhile, cook noodles in a large pot of salted boiling water until al dente; drain. Rinse under cold water and drain well.
3. Whisk tahini, vinegar, soy sauce, sesame oil, sugar, and 2-3 tablespoons chili oil (depending on desired heat) in a large bowl; season with salt. Add noodles and toss to coat. Top with scallion greens and drizzle with more chili oil.
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