Ingredients
Scale
For the chili oil:
- 3 tablespoons gochugaru (Korean red pepper flakes)
- 1 tablespoon crushed red pepper flakes
- 6 garlic cloves, finely minced
- 3-inch knob of ginger, finely minced
- 1½ teaspoons kosher salt
- ½ teaspoon granulated sugar
- ¾ cup neutral oil like grapeseed oil, canola oil, or vegetable oil
For the noodles:
- 1 pound fettuccine
- 2 tablespoons neutral oil like grapeseed oil, canola oil, or vegetable oil
- 1 cup sesame paste (tahini)
- ¼ cup soy sauce
- 3 tablespoons black vinegar or rice wine vinegar
- 3 tablespoons sesame oil
- 2 tablespoons mayonnaise
- 2 tablespoons granulated sugar
- 1½ teaspoons kosher salt
- 2 tablespoons chili oil (or more for spicier noodles)
- Scallions, thinly sliced, for serving
- Sesame seeds, toasted, for serving
Instructions
- For the chili oil: Add gochugaru, red pepper flakes, garlic, ginger, and salt into a heatproof bowl. Heat oil in a small pot over medium heat until it shimmers. Carefully pour the hot oil into the chili mixture, then let it completely cool. Stir to combine, then transfer into an airtight jar and store in the refrigerator for up to 2 months.
- For the noodles: Heavily salt a large pot of water and bring to a boil. Cook noodles 2 minutes past al dente. Strain and toss with neutral oil. Place and refrigerate until noodles are chilled.
- For the final dish: In a large bowl, whisk together sesame paste, soy sauce, vinegar, sesame oil, mayonnaise, sugar, salt, and chili oil. Add cold noodles to the bowl and toss until fully coated.
- Divide noodles among bowls, top with scallions, sesame seeds, and more chili oil. Serve and enjoy!