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 peppercorns, ground
- 12 ounces thin ramen noodles or spaghettini
- Kosher salt
- 1/4 cup tahini
- 1/4 cup unseasoned rice vinegar
- 3 tablespoons reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon sugar
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.
Bon Appetit, June 2013