Chile Crisp Sesame Noodles - GF, EF, DF, CF, OF, NF
Chile Crisp Sesame Noodles
3 medium carrots, cut in match sticks, set aside
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 or tamari or coconut aminos
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 or maple syrup
5 tablespoons spicy chile crisp, divided
1 to 2 tablespoons water, if needed
1 pound fresh lo mein noodles or uncooked spaghetti or
Café Chocolade fettuccine
Cook as recommended on package
3 cups packed fresh baby spinach (about 3 1/2 ounces)
Garnish
3 medium scallions, thinly sliced on an angle (about 1/2 cup)
Toasted sesame seeds
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
