You know, I’ve discovered I’m a glutton for punishment.
And can’t leave well enough alone……
And consistently take everything to the limit.
And then wonder why I feel stressed out sometimes.
It’s a gift and a curse I tell you…
I do believe, though, at this point in time, that Sabrina and I have officially ended our quest to find the perfect sesame noodle dish. (Only took three tries… but hey, who’s counting?) I made this version last night and they were “perfect”…. not too dry, not too spicy, not too oily….
Kinda sounds like the story line to a girl and three bears………
In noodle form…
Sesame Noodles with Chili Oil – adapted from Bon Appetit
- 4 scallions, whites and greens separated, thinly sliced
- 1/2 cup vegetable oil
- 1 tbs. coarsely ground black pepper
- 2 tsp. Sichuan pepper, coarsely chopped (I used 3 serrano chilis)
- 12 ounces spaghettini
- 1/4 cup tahini (sesame seed paste)
- 1/4 cup unseasoned rice vinegar
- 3 tbs. reduced-sodium soy sauce
- 2 tsp toasted sesame oil
Cook scallion whites, vegetable oil, black pepper, and serrano 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 and 2-3 tablespoons chili oil in a large bowl. Add noodles and toss to coat. Top with scallion greens and drizzle with more chili oil.