Noodles & Pasta
Chile Crisp Sesame Noodles
Description
We love noodles that are faster — and tastier — than takeout, and happen to be delicious when warm, room temperature, or eaten straight out of the refrigerator.
Ingredients
- 3 medium carrots
- 1/4 cup neutral cooking oil (such as grapeseed oil or peanut oil)
- 1/4 cup zhi ma jiang (Chinese toasted sesame paste) or tahini
- 1/4 cup soy sauce
- 3 tablespoons Chinese black vinegar or balsamic vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated fresh ginger (from a 2-inch piece)
- 2 teaspoons grated garlic (from 4 medium garlic cloves)
- 2 teaspoons honey
- 5 tablespoons spicy chile crisp, divided
- 1 to 2 tablespoons water, if needed
- 1 pound fresh lo mein noodles or uncooked spaghetti or fettuccine
- 3 cups packed fresh baby spinach (about 3 1/2 ounces)
- 3 medium scallions, thinly sliced on an angle (about 1/2 cup)
- Toasted sesame seeds
Directions
- Working with 1 carrot at a time, cut carrots crosswise into 2- to 3-inch pieces. Cut off a thin slice lengthwise from each carrot piece to create a flat edge. Lay the carrot flat on a cutting board. Cut lengthwise into thin (about 1/8-inch-thick) planks. Stack a few of the planks together, and slice them lengthwise into thin (about 1/8-inch-thick) strips.
- Whisk together the cooking oil, sesame paste, soy sauce, vinegar, sesame oil, ginger, garlic, honey, and 3 tablespoons of the spicy chile crisp in a large bowl. The sauce should be thin and pourable; whisk in water, 1 tablespoon at a time, if needed to thin. Set aside.
- Cook the noodles according to package directions, adding carrots and spinach during the final 30 seconds of cooking time. Drain well, and add to sauce in the bowl; toss to coat. (Dressed noodles can be served warm, chilled, or at room temperature.)
- To serve, drizzle noodle mixture with remaining 2 tablespoons chile crisp. Sprinkle with scallions, and garnish with sesame seeds.
