Chile Crisp Sesame Noodles

• temps total: 25 minutes

Ingrédients

3 medium carrots

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

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

5 tablespoons spicy chile crisp, divided

1 to 2 tablespoons water, if needed

1 pound fresh lo mein noodles or uncooked spaghetti or fettuccine

3 cups packed fresh baby spinach (about 3 1/2 ounces)

3 medium scallions, thinly sliced on an angle (about 1/2 cup)

Toasted sesame seeds

Instructions

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.

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.

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.

Nutrition

• Calories: 2506 kcal
• Lipides Totaux: 194 g
• Lipides Saturés: 23 g
• Lipides Insaturés: 0 g
• Cholestérol: 0 mg
• Sodium: 5686 mg
• Glucides Totaux: 161 g
• Fibres Diététiques: 23 g
• Sucres Totaux: 39 g
• Protéines: 48 g