4 scallions, whites and greens separated, thinly sliced
½ cup vegetable oil
1 tablespoon crushed red pepper flakes or some peperoncini
2 teaspoons sesame seeds
2 teaspoons black pepper
300 gr Udon Noodles or gf rice noodles
Sea salt
¼ cup tahini
¼ cup unseasoned rice vinegar
3 tablespoons Tamari or normal soy sauce
2 teaspoons toasted sesame oil
1 teaspoon sugar
1 tbsp sesame seeds
optional cilantro
12 scampi or shrimp - peeled
Werkwijze
Start by preparing the noodles.
Cook the 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.
In the meanwhile, cook noodles in a large pot of salted boiling water until al dente; drain. Rinse under cold water and drain well.
Whisk the tahini, vinegar, soy sauce, sesame oil, sugar, and 2–3 tablespoons chili oil (depending on desired heat) and sesame seeds in a large bowl; season with salt.
Add noodles and toss to coat. Top with scallion greens and drizzle with more chili oil.
Bake the shirmps or scampi in some of the chilli oil and serve with the noodles.
Recipe by Must Be Yummie at https://mustbeyummie.com/snelle-noedelsalade/