Sesame Noodles with Chili Oil and Scallions
A flavorful Asian noodle dish featuring homemade chili oil infused with scallions, Sichuan pepper, and sesame seeds, tossed with a creamy tahini-based sauce. The perfect balance of heat, nutty flavors, and tanginess makes this a delicious cold noodle dish.
Ingredients
- •4 whole 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
- •1 to taste 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
- •ingredient info
- •ingredient note
Cooking Instructions
- 1.
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.
15 min
- 2.
Meanwhile, cook noodles in a large pot of salted boiling water until al dente; drain. Rinse under cold water and drain well.
10 min
- 3.
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.
5 min
