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 information
Yield
Makes 4 servings
Ingredients
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.
Step 2
Meanwhile, cook noodles in a large pot of salted boiling water until al dente; drain. Rinse under cold water and drain well.
Step 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.
Recipe notes
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