Sun 9 Aug 2015
This delicious salad from Bon Appetit is a delicious side dish or vegetarian entrée. Cook scallion whites, oil, hot pepper flakes and Sichuan pepper over a low heat to make the oil. To make the dressing combine the oil with tahini, rice vinegar, soy sauce, sesame oil and sugar. Combine with the cooked noodles of your choice.
Avoiding Additives and Preservatives
Check the spices to make sure they don’t contain colour or anti-caking additives. Tahini should contain only sesame. I use Marukan rice vinegar, tamari (which uses alcohol as a preservative, not sodium benzoate) and Spectrum Natural sesame oil.
4 scallions, whites and greens separated, thinly sliced
½ cup (125 ml) vegetable oil
1 tablespoon (15 ml) crushed red pepper flakes
2 teaspoons (10 ml) sesame seeds
2 teaspoons (10 ml) Sichuan pepper, coarsely chopped
12 ounces (340 g) thin ramen noodles or spaghettini
¼ cup (60 ml) tahini (sesame seed paste)
¼ cup (60 ml) unseasoned rice vinegar
3 tablespoons (45 ml) reduced-sodium soy sauce
2 teaspoons (10 ml) toasted sesame oil
1 teaspoon (5 ml) sugar
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 (30-45 ml) 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. Serves 4.
From Bon Appetit