Sesame Noodles

Chile Crisp Sesame Noodles Recipe by Paige Granjean in Food & Wine

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

1. Prepare the Carrots
2. Work with one carrot at a time. Cut each carrot crosswise into 2- to 3-inch pieces.
3. Slice a thin lengthwise piece off each carrot to create a flat edge. Lay the carrot flat on a cutting board.
4. Slice the carrot lengthwise into thin planks, about 1/8 inch thick.
5. Stack a few planks together and cut them lengthwise into thin strips, about 1/8 inch thick.
6. Make the Sauce
7. In a large bowl, whisk together the following ingredients:
   • Cooking oil
   • Sesame paste
   • Soy sauce
   • Vinegar
   • Sesame oil
   • Ginger
   • Garlic
   • Honey
   • 3 tablespoons spicy chile crisp
8. The sauce should be thin and pourable. If needed, whisk in water, 1 tablespoon at a time, to thin the sauce. Set aside.
9. Cook the Noodles and Vegetables
10. Cook the noodles according to the package directions.
11. During the last 30 seconds of cooking, add the carrots and spinach to the pot.
12. Drain the noodles and vegetables well.
13. Toss and Combine
14. Add the drained noodles and vegetables to the bowl with the sauce. Toss until everything is evenly coated.
15. The noodles can be served warm, chilled, or at room temperature.
16. Garnish and Serve
17. To serve, drizzle the noodle mixture with the remaining 2 tablespoons spicy chile crisp.
18. Sprinkle with scallions and garnish with sesame seeds. Enjoy!