
Sesame Noodles with Chili Oil & Scallions
24 Jan 2025
Ingredients
Chinese wheat noodles (or thin spaghetti): 12 oz
Scallions: 6 (separate the green and white parts)
CHILI OIL
Ginger: 30 g (brunoise)
Garlic: 20 g (minced)
Scallions: 30 g (minced)
Jalapeños: 25 g (brunoise)
Szechuan peppercorns: 20 g (ground)
Gochugaru: 40 g
Chili de árbol: 20 g (ground)
White sesame seeds: 10 g
Sugar: 5 g
Kosher salt: 8 g
Grapeseed oil (or any neutral oil): 1 cup
SESAME DRESSING
Toasted sesame seeds: 200 g
Water: 500 g
Sugar: 60 g
Ginger: 40 g
Seasoned soy sauce: 75 g
Black vinegar: 90 g
Toasted sesame oil: 10 g
Salt: 5 g
Garlic cloves: 3 (microplaned)
Mei Lin’s luscious sesame dressing coats al dente wheat noodles, finished with fiery chili oil and fresh scallions.
How to make Sesame Noodles
01.
Make the Chili Oil
- In a stainless steel bowl, add the ginger, jalapeño, garlic, scallions, gochugaru, chili flakes, white sesame seeds, sugar, and salt.
- Add the grapeseed oil to a saucepan and heat over medium-high heat until it just begins to smoke.
- Turn off the heat and immediately pour the hot oil over the ingredients in the bowl. Mix thoroughly.
Substitutions
If you don't have Szechuan peppercorns, you can substitute with black peppercorns. For a spicier chili oil, increase the amount of chili flakes or add a pinch of cayenne pepper.
02.
Make the Sesame Dressing
- In a high-speed blender, combine all the dressing ingredients except the garlic and blend until smooth.
03.
Prepare the Noodles
- Cook the noodles in a large pot of salted boiling water until al dente. Drain.
- Rinse the noodles under cold water and drain well.
04.
Assemble the Dish
- Add the noodles to a large bowl and toss with the sesame dressing to coat.
- Top with the scallion greens and drizzle with chili oil.
Serving
This dish is best served immediately, but leftovers can be stored in the refrigerator for up to 2 days.