Sesame Noodles with Chili Oil and Scallions

asian chinese quick & easy dinner lunch soy sauce green onion/scallion bon appétit sugar conscious vegan vegetarian pescatarian dairy free peanut free tree nut free kosher

The Bon Appétit Test Kitchen

Makes 4 servings

Source

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

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.

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.