Spicy Sichuan pepper will leave your lips buzzing. Use any leftover chili oil from this tahini noodles with chili oil and scallions recipe in dressings or marinades.
Have This!
- Four scallions, whites, and greens separated, thinly sliced
- Half cup vegetable oil
- One tablespoon crushed red pepper flakes
- Two teaspoons Tahini
- Two teaspoons Sichuan pepper, coarsely chopped
- 12 ounces thin ramen noodles or spaghetti
- Kosher salt
- One-fourth cup tahini (sesame seed paste)
- One-fourth cup unseasoned rice vinegar
- Three tablespoons reduced-sodium soy sauce
- Two teaspoons toasted sesame oil
- One teaspoon sugar
Do This!
- Cook scallion whites, vegetable oil, red pepper flakes, sesame seeds, and pepper in a small saucepan over low heat.
- Stir occasionally, until oil is sizzling and scallions are golden brown, 12–15 minutes.
- Cook noodles in a large pot of salted boiling water until al dente.
- Rinse under cold water and drain well.
- Whisk tahini, vinegar, soy sauce, sesame oil, sugar, and three tablespoons chili oil in a large bowl; season with salt.
- Add noodles and toss to coat.
- Top with scallion greens and drizzle with more chili oil.