Sesame Noodles with Chili Oil and Scallions

recipes

June 2013 Issue

Christina Holmes

Spicy Sichuan pepper will leave your lips buzzing. Use any leftover chili oil from this sesame noodles recipe in dressings or marinades.

Ingredients

4 Servings

4 scallions, whites and greens separated, thinly sliced

1/2 cup vegetable oil

1tablespoon crushed red pepper flakes

2teaspoons sesame seeds

2teaspoons Sichuan pepper, coarsely chopped

12 ounces thin ramen noodles or spaghettini

Kosher salt1/4 cup tahini (sesame seed paste)

1/4 cup unseasoned rice vinegar

3tablespoons reduced-sodium soy sauce

2teaspoons toasted sesame oil

1teaspoon sugar

Preparation

1. Step 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.

   Step 2

   Meanwhile, cook noodles in a large pot of salted boiling water until al dente; drain. Rinse under cold water and drain well.

   Step 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.

Nutrition Per Serving

4 servings

1 serving contains: Calories (kcal) 610 Fat (g) 31 Saturated Fat (g) 4 Cholesterol (mg) 0 Carbohydrates (g) 68 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 14 Sodium (mg) 420