Sesame Noodles with Chili Oil and Scallions
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
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.