Sesame Noodles With Chili Oil And Scallions

• 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

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

scallions, vegetable oil, red pepper, sesame seeds, sichuan pepper, ramen noodles, kosher salt, tahini, rice vinegar, soy sauce, sesame oil, sugar

Taken from www.epicurious.com/recipes/food/views/sesame-noodles-with-chili-oil-and-scallions-51170210 (may not work)