Sesame Noodles with Chilli Oil and Spring onions

Ingredients for Sesame Noodles with Chilli Oil and Spring onions

• 4 spring onions, whites and greens separated, thinly sliced

• 120ml vegetable oil

• 1 tablespoon crushed red pepper flakes

• 2 teaspoons sesame seeds

• 2 teaspoons Sichuan pepper, coarsely chopped

• 350g thin ramen noodles or spaghettini

• Kosher salt

• 45g tahini (sesame seed paste)

• 60ml unseasoned rice vinegar

• 45ml reduced-sodium soy sauce

• 2 teaspoons toasted sesame oil

• 1 teaspoon sugar

• ingredient info: Sichuan pepper is available at Asian markets and some specialty foods stores. If you can't find it, add an extra teaspoon each of red pepper and tahini.

How to make Sesame Noodles with Chilli Oil and Spring onions

Cook spring onion whites, vegetable oil, red pepper flakes, sesame seeds, and pepper in a small saucepan over low heat, stirring occasionally, until oil is sizzling and spring onions are golden brown, 12-15 minutes; let chilli 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 chilli oil (depending on desired heat) in a large bowl; season with salt. Add noodles and toss to coat. Top with spring onion greens and drizzle with more chilli oil.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.