Sesame Noodles with Chili Oil and Scallions

Name: Sesame Noodles with Chili Oil and Scallions
Yield: Makes 4 servings
Ingredients: 4 scallions, whites and greens separated, thinly sliced; ½ 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; ¼ cup tahini (sesame seed paste); ¼ cup unseasoned rice vinegar; 3 tablespoons reduced-sodium soy sauce; 2 teaspoons toasted sesame oil; 1 teaspoon sugar

The Bon Appétit Test KitchenMakes 4 servingsSource

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Sesame Noodles with Chili Oil and Scallions

Ingredients

4 scallions, whites and greens separated, thinly sliced

½ 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

¼ cup tahini (sesame seed paste)

¼ cup unseasoned rice vinegar

3 tablespoons reduced-sodium soy sauce

2 teaspoons toasted sesame oil

1 teaspoon sugar

Method

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.