SESAME NOODLES WITH CHILI OIL AND SCALLIONS

Sesame Noodles with Chili Oil and Scallions image

Provided by Bon Appétit Test Kitchen

Yield Makes 4 servings

Number Of Ingredients 13

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.

Steps:

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.