If you asked me to name the dish with the most serious childhood nostalgia factor, I think it would be sesame noodles. I have been giving it a lot of thought recently and I still can’t quite figure out why sesame noodles were such a “health food” trend in the 90s. I mean, they’re not very healthy. Is it because they’re vaguely Asian and there’s that weird Asian / health food crossover that also brought those delicious rice and nori snack mixes and also wasabi peas to our local health food store? Whatever the reason, your potluck is nothing if it doesn’t have a giant bowl of sesame noodles- and I’m here to help.
I don’t mean to sound like I’m knocking sesame noodles, because I most certainly am not. They are one of the most comforting things I can think of eating. In fact, two of us, in deep discussion over the childhood phenomenon that was sesame noodles with our mouths completely full, could have easily polished off this entire recipe in one sitting. It took mutual reinforcement to cut ourselves off at one (heaping) bowl each.
I think my favorite part of this particular recipe is that they’ve taken basic sesame noodles and added some more adult elements, and also some really lowbrow additions. When I say “lowbrow” I’m really talking the lowest of the brow, which is dried ramen noodles, the kind that go for less than $1 a pack at the grocery store and come in flavors like “Oriental.” You do not have to make this choice, but you probably should because don’t even get me started on the nostalgia factor of Top Ramen. Obviously throw away the mystery spice pack, but the noodles are springy and perfect for this dish.
The grown-up element of the noodles is the chili oil that you whip up and toss into the noodles along with the scallion greens. With scallion whites, crushed red pepper and chopped Sichuan peppercorns, you’ve got fire and tons of flavor- I don’t always love Sichuan peppercorns, but they are honestly made to go with sesame noodles. They also add a little bit of texture and crunch so it’s not all just slippery noodles.
I’m a bit afraid at the Pandora’s box that I may have opened here- that I may be eating my weight in sesame noodles once a week now that I’ve realized how quick and easy they are. But at the end of the day, what is better than tucking into a childhood classic, whatever it may be, and realizing it tastes even better than you remember?
Ingredients
- 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
Instructions
- 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.
Notes
https://www.thekitchenchronicles.com/2017/08/21/sesame-noodles-with-chili-oil-and-scallions/
