I had a cookout yesterday and I was looking for a different side dish when I came across this recipe at Epicurious. I absolutely loved it. Changed it a little based on reviews at the site, decreased the vinegar and doubled the amount of dressing. The secret to this super flavorful dressing is the tahini. I had never used tahini before. It is sesame paste, think peanut butter but made with sesame seeds. The dressing would be great on a salad or on top of grilled chicken. I’m definitely putting this in the rotation!
Sesame Noodles
Author: Adapted from Bon Appetit
Recipe type: Side
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
- •8 scallions, whites and greens separated, thinly sliced
- •1/2 cup canola oil
- •2 tablespoon crushed red pepper flakes
- •2 teaspoons sesame seeds
- •12 ounces thin ramen noodles or spaghettini
- •Kosher salt
- •1/2 cup tahini (sesame seed paste)
- •1/4 cup unseasoned rice vinegar
- •6 tablespoons reduced-sodium soy sauce
- •4 teaspoons toasted sesame oil
- •2 teaspoon sugar
Instructions
- Prepare the chili oil: In a saute pan, add the scallion whites, oil, sesame seeds and crushed red pepper. Saute for 10 minutes.
- Meanwhile, cook the noodles until al dente, drain and rinse with cold water.
- In a bowl, add the tahini (it likely is separated, so stir well first), vinegar, soy sauce, sesame oil, sugar and 3 Tbsp of the chili oil. Season with salt. Mix well and taste, you may want to add a little more sugar, vinegar, etc. for your taste.
- Mix the dressing into a large bowl with the noodles. Add the scallions and mix well.
- Garnish with sesame seeds.
- Note: Best served at room temperature, so if making ahead, bring to room temperature before serving.