Chile Crisp Sesame Noodles
Ingredient
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3 medium carrots
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1/4 cup neutral cooking oil (such as grapeseed oil or peanut oil)
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1/4 cup zhi ma jiang (Chinese toasted sesame paste) or tahini
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1/4 cup soy sauce
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3 tablespoons Chinese black vinegar or balsamic vinegar
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1 tablespoon toasted sesame oil
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1 tablespoon grated fresh ginger (from a 2-inch piece)
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2 teaspoons grated garlic (from 4 medium garlic cloves)
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2 teaspoons honey
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5 tablespoons spicy chile crisp, divided
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1 to 2 tablespoons water, if needed
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1 pound fresh lo mein noodles or uncooked spaghetti or fettuccine
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3 cups packed fresh baby spinach (about 3 1/2 ounces)
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3 medium scallions, thinly sliced on an angle (about 1/2 cup)
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Toasted sesame seeds
Direction
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Working with 1 carrot at a time, cut carrots crosswise into 2- to 3-inch pieces. Cut off a thin slice lengthwise from each carrot piece to create a flat edge. Lay the carrot flat on a cutting board. Cut lengthwise into thin (about 1/8-inch-thick) planks. Stack a few of the planks together, and slice them lengthwise into thin (about 1/8-inch-thick) strips.
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Whisk together the cooking oil, sesame paste, soy sauce, vinegar, sesame oil, ginger, garlic, honey, and 3 tablespoons of the spicy chile crisp in a large bowl. The sauce should be thin and pourable; whisk in water, 1 tablespoon at a time, if needed to thin. Set aside.
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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.)
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To serve, drizzle noodle mixture with remaining 2 tablespoons chile crisp. Sprinkle with scallions, and garnish with sesame seeds.
