Avoiding Additives and Preservatives
Check the spices to make sure they don’t contain colour or anti-caking additives. Tahini should contain only sesame. I use Marukan rice vinegar, tamari (which uses alcohol as a preservative, not sodium benzoate) and Spectrum Natural sesame oil. For more recipes using all-natural ingredients, visit www.eyeforarecipe.ca.
4 scallions, whites and greens separated, thinly sliced
½ cup (125 ml) vegetable oil
1 tablespoon (15 ml) crushed red pepper flakes
2 teaspoons (10 ml) sesame seeds
2 teaspoons (10 ml) Sichuan pepper, coarsely chopped
12 ounces (340 g) thin ramen noodles or spaghettini
¼ cup (60 ml) tahini (sesame seed paste)
¼ cup (60 ml) unseasoned rice vinegar
3 tablespoons (45 ml) reduced-sodium soy sauce
2 teaspoons (10 ml) toasted sesame oil
1 teaspoon (5 ml) sugar
Cook scallion whites, vegetable oil, red pepper flakes, sesame seeds, and pepper in a small saucepan over low heat, stirring occasionally, until oil is sizzling and scallions are golden brown, 12–15 minutes; let chili oil cool in saucepan.
Meanwhile, cook noodles in a large pot of salted boiling water until al dente; drain. Rinse under cold water and drain well.
Whisk tahini, vinegar, soy sauce, sesame oil, sugar, and 2–3 tablespoons (30-45 ml) chili oil (depending on desired heat) in a large bowl; season with salt. Add noodles and toss to coat. Top with scallion greens and drizzle with more chili oil. Serves 4.
From Bon Appetit