Sesame Noodles with Chili Oil and Scallions

By

Recipes & Menus | recipes

Sesame Noodles with Chili Oil and Scallions
Spicy Sichuan pepper, which delivers a numbing effect along with nuanced heat, will leave your lips buzzing. Use any leftover chili oil in dressings or marinades.

4 servings

Recipe by The Bon Appetit Test Kitchen

Photograph by Christina Holmes

June 2013

View complete recipe

  • 4

Ingredients

  • 4 scallions, whites and greens separated, thinly sliced
  • 1/2 cup vegetable oil
  • 1 tablespoon crushed red pepper flakes
  • 1/2 cup vegetable oil
  • 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
  • 4 baby white turnips, trimmed, thinly sliced into rounds
  • 3 tablespoons reduced-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon sugar

Preparation

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.

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.

View complete recipe