Sesame Noodles with Chili Oil and Scallions
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/2 cup vegetable oil
- kosher salt
- 1 teaspoon sugar
- 1 tablespoon crushed red pepper flakes
- 2 teaspoons toasted sesame oil
- 2 teaspoons sesame seeds
- 3 tablespoons reduced-sodium soy sauce
- 1/4 cup unseasoned rice vinegar
- 1/4 cup tahini (sesame seed paste)
- 4 scallions, whites and greens separated, thinly sliced
- 2 teaspoons sichuan pepper, coarsely chopped
- 12 ounces thin ramen noodles or spaghettini
- ingredient info: sichuan pepper is available at asian markets and some specialty foods stores. if you can't find it, add an extra teaspoon each of red pepper and tahini.
Preparation 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.
Preparation 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.
