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Sesame Noodles with Chili Oil and Scallions


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Serves 4 | Prep Time | Cook Time

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


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.


Meanwhile, cook noodles in a large pot of salted boiling water until al dente; drain. Rinse under cold water and drain well.


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.


Pairs Well With


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