Ginger-Scallion Noodles With Tahini and Sesame Seeds

Instructions

1. Toast about ⅓ cup raw white sesame seeds in a nonstick skillet over medium-high heat until deep brown, about 3–5 minutes, shaking the pan every minute.
2. Cook 16 oz. fresh or 10 oz. dried ramen noodles in a pot of salted boiling water.
3. Grate 4 garlic cloves and 3 pieces of ginger into a large heatproof mixing bowl.
4. Thinly slice 8 large scallions, separating the green parts from the white parts.
5. Mix the garlic, scallion whites, ½ the scallion greens, and ginger in the bowl. Reserve the other half of the scallion greens.
6. Heat ½ cup canola oil in a skillet over high heat until shimmering, about 3–4 minutes.
7. Pour the hot oil into the bowl with the garlic and scallions, stirring to intensify the scallions' color.
8. Add black pepper, 2 Tbsp. soy sauce, 1 Tbsp. sambal oelek, 2 Tbsp. tahini, 1 tsp. sugar, ¾ of the sesame seeds, and 2 Tbsp. unseasoned rice vinegar to the bowl and stir.
9. Cook noodles according to package instructions, reserving ¼ cup cooking water.
10. Stir reserved water and scallion greens into the sauce, then add cooked noodles and toss to coat.
11. Serve noodles topped with remaining toasted sesame seeds.

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