Pantry Sesame Noodles with Ginger Scallion Sauce
ingredients
Pantry Sesame Noodles with Ginger Scallion Sauce
- 1 Oz Fresh Ginger Peeled and chopped finely
- 3 Scallions Trimmed and thinly sliced
- 1 1/2 Tsp Chili Flakes Divided
- 1/2 Tsp Kosher Salt
- 1/2 Tsp Granulated Sugar
- 1/2 Cup Neutral Tasting Oil Avocado or vegetable
- 8 Oz Soba Noodles
- 1/2 Cup Tahini
- 2 Tbsp Soy Sauce
- 3 Tbsp Rice Vinegar
- 1 Tbsp Sesame Oil
- 2 Cloves Garlic Finely chopped
- 2-4 Tbsp Water
- Crushed Peanuts and Fried Garlic or Shallots
- Sriracha
prep
In a medium heat-proof bowl with a trivet underneath, combine ginger, scallions, 1 tsp chili flakes, salt and sugar. In a small saucepan, heat the oil over medium heat until rippling hot but not smoking. Carefully pour the hot oil over the ginger-scallion mixture; it will sputter and sizzle. Allow to cool.
Meanwhile, bring a large pot of water to boil, cook noodles according to package directions. Drain and rinse noodles immediately under cold water. Drain well. Toss the noodles in two tablespoons of ginger-scallion oil, to prevent sticking. Set aside.
In a large bowl combine the remaining ingredients, except for the water. Whisk to combine. Check for seasoning and adjust. Thin out with water as needed, 1 tbsp at a time.
In serving bowls add noodles, drizzle with tahini sauce and top with ginger-scallion mixture. Garnish with crushed peanuts or crispy garlic or shallots. Drizzle with sriracha.
