Following Gastronomy Blog, adapting Bon Appétit.
4 scallions, thinly sliced
red pepper flakes, sesame seeds, Sichuan pepper
700 g ramen noodles (I used mung bean thread, aka cellophane/glass noodles)
35 g tahini (sesame seed paste)
60 mL rice vinegar (I used diluted black vinegar dumpling sauce )
soy sauce, sugar, toasted sesame oil, to taste
Fry scallion whites, red pepper flakes, sesame seeds, and Sichuan pepper in oil over low heat, stirring occasionally, until oil is sizzling and scallions are golden brown, 12–15 minutes. Let chili oil cool, set aside. Cook noodles until al dente; drain and rinse cold. Drain. Set aside. Whisk together tahini, vinegar, soy sauce, sesame oil, sugar, and the chili oil (to taste) in a large bowl; season with salt. Add noodles and toss to coat. Top with scallion greens and drizzle with more chili oil.