Sesame Noodles with Chili Oil and Scallions

By Thom7747

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.

Recipe by The Bon Appetit Test Kitchen

Photograph by Christina Holmes

June 2013

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

Details

Servings 4
Adapted from bonappetit.com

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.

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.