Spicy Sesame Noodles

The Birth of Spicy Sesame Noodles

“Spicy Sesame Noodles” have always been one of my go-to dishes when I’m craving something bold and comforting. I remember the first time I made these noodles; it was a chilly evening, and I wanted something warm yet exciting. The idea of blending the nutty richness of tahini with the fiery heat of homemade chili oil came to me as I was experimenting with different flavors in the kitchen. As I tossed the noodles in the sauce, the aroma that filled the kitchen was irresistible. Since then, “Spicy Sesame Noodles” have become a staple in my recipe collection.

A Noodle Adventure

Creating “Spicy Sesame Noodles” is like embarking on a culinary adventure every time. The process begins with making the homemade chili oil, which is where the magic truly starts. As the scallions sizzle in the oil, releasing their fragrance, I can already feel the excitement building. The crushed red pepper flakes and Sichuan peppercorns add a unique depth of flavor that dances on your tongue, making these noodles more than just a simple meal. Every time I make this dish, I’m reminded of how food can transform an ordinary day into something special.

Perfecting the Recipe

Over the years, I’ve perfected my “Spicy Sesame Noodles” recipe to achieve the perfect balance of heat and richness. The key is in the sauce, where tahini meets soy sauce and apple cider vinegar, creating a creamy yet tangy base. The noodles soak up this flavorful blend, becoming a delightful mix of textures and tastes. I always make sure to have extra chili oil on the side for those who, like me, enjoy an extra kick. This recipe has not only become a favorite at my table but also a crowd-pleaser at dinner parties.

A Versatile Dish

What I love most about “Spicy Sesame Noodles” is how versatile they are. Whether I’m enjoying them as a quick weeknight meal or serving them as a side dish at a gathering, they never disappoint. Sometimes, I like to switch things up by adding grilled chicken or fresh vegetables, but the core of the dish remains the same—bold, spicy, and utterly satisfying. These noodles are a testament to the fact that with the right ingredients and a bit of creativity, you can create something truly memorable in your kitchen.

Chef’s Notes- Spicy Sesame Noodles

• Monitor the heat carefully when making the chili oil; too high, and the scallions will burn, creating a bitter flavor. Low and slow is the key to a flavorful, aromatic oil.
• If you prefer less heat, reduce the amount of crushed red pepper flakes or opt for a milder chili variety. You can always add more later if you want to kick up the spice.
• Rinsing the noodles under cold water after cooking stops the cooking process and prevents them from becoming mushy. This step is especially important for achieving the perfect texture.
• For a gluten-free option, substitute the pasta with gluten-free noodles or rice noodles, and adjust the cooking time according to the package instructions.
• If the tahini sauce is too thick, add a bit of warm water or extra rice vinegar, one tablespoon at a time, until you reach your desired consistency. The sauce should be smooth and creamy, not overly thick.
• Taste the sauce before adding it to the noodles and adjust the seasoning as needed. A little extra soy sauce or vinegar can balance out the flavors if needed.
• Adding fresh herbs like cilantro or Thai basil will bring a refreshing contrast to the rich and spicy noodles.
• For a crunchier texture, sprinkle some toasted peanuts or cashews on top before serving.
• The chili oil can be made in advance and stored in an airtight container in the refrigerator for up to two weeks. This allows the flavors to meld together even more.
• The sauce can also be prepared ahead of time and stored in the fridge. Just give it a good stir before using.

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Spicy Sesame Noodles

0.0 from 0 votes

Course: Main Course, Side DishCuisine: Asian, ChineseDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

610

kcal

Resting Time

5

minutes

Total time

35

minutes

Dive into the bold flavors of Spicy Sesame Noodles, a dish that brings together the heat of homemade chili oil and the nutty richness of tahini. Perfect for a quick weeknight meal or a flavorful lunch, this recipe is a must-try for noodle lovers. Inspired by the vibrant tastes of Sichuan cuisine, these noodles are sure to leave your taste buds tingling with delight!

Ingredients

• For the Chili Oil

• 4 scallions (white parts only), thinly sliced

• 1/2 cup canola oil

• 1 tablespoon crushed red pepper flakes

• 2 teaspoons white sesame seeds

• 2 teaspoons ground Sichuan peppercorns

• For the Noodles

• 12 ounces thin spaghetti or angel hair pasta

• Kosher salt (for boiling water)

• 1/4 cup tahini (sesame paste)

• 1/4 cup apple cider vinegar

• 3 tablespoons low-sodium soy sauce

• 2 teaspoons toasted sesame oil

• 1 teaspoon granulated sugar

• For Garnish

• 4 scallions (green parts only), thinly sliced

• Alternative Ingredients:

• Canola Oil: Substitute with sunflower oil or grapeseed oil.

• Tahini: Replace with almond butter or peanut butter for a different nutty flavor.

• Apple Cider Vinegar: Use white wine vinegar or lemon juice as an alternative.

• Low-Sodium Soy Sauce: Tamari or coconut aminos can be used for a gluten-free option.

Directions

• Prepare Chili Oil: In a small saucepan over low heat, combine the sliced scallion whites, canola oil, crushed red pepper flakes, sesame seeds, and ground Sichuan peppercorns. Stir occasionally until the oil is sizzling and the scallions turn golden brown, about 12-15 minutes. Allow the chili oil to cool in the saucepan.
• Cook Noodles: While the chili oil is cooling, bring a large pot of salted water to a boil. Add the thin spaghetti and cook until al dente according to package instructions (approximately 8-10 minutes). Drain the noodles and rinse under cold water to stop the cooking process. Drain well.
• Prepare Sauce: In a large mixing bowl, whisk together the tahini, apple cider vinegar, low-sodium soy sauce, toasted sesame oil, granulated sugar, and 2-3 tablespoons of the prepared chili oil (adjust based on your heat preference). Season with a pinch of kosher salt.
• Combine and Serve: Add the cooked and drained noodles to the bowl with the sauce. Toss well to coat the noodles evenly. Top with the sliced scallion greens and drizzle with additional chili oil if desired.

Equipment

• chef’s knife
• cutting board
• small saucepan
• Large Pot
• colander
• Mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 610kcal
• Fat: 31g
• Saturated Fat: 4g
• Cholesterol: 0mg
• Sodium: 420mg
• Potassium: 220mg
• Carbohydrates: 68g
• Fiber: 3g
• Sugar: 2g
• Protein: 14g
• Vitamin A: 10IU
• Vitamin C: 15mg
• Calcium: 8mg
• Iron: 15mg

FAQs- Spicy Sesame Noodles

Can I use a different type of noodle for this recipe?

Yes, you can use ramen noodles, rice noodles, or even zucchini noodles as a low-carb option. Just adjust the cooking time based on the type of noodle you choose.

How spicy is this dish?

The spice level is adjustable. If you’re sensitive to heat, start with less chili oil and add more to taste. The Sichuan peppercorns add a unique tingle without being overly hot.

Can I make this dish gluten-free?

Absolutely! Use gluten-free pasta or rice noodles and substitute tamari or coconut aminos for the soy sauce.

What can I use if I don’t have tahini?

You can substitute tahini with almond butter, peanut butter, or even sunflower seed butter for a nutty, creamy sauce with a different flavor profile.

How long can I store leftovers?

The noodles can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the microwave or on the stovetop, adding a