4 Scallions, whites and greens separated, thinly sliced
½ C. Vegetable oil
1 tbs. Crushed red pepper flakes
2 tsp. Sesame seeds
2 tsp. Sichuan pepper, coarsely chopped
12 oz. thin ramen noodles or spaghettini
¼ C. Tahini (sesame seed paste)
¼ C. unseasoned rice vinegar
3 tbs reduced-sodium soy sauce
2 tsp. toasted sesame oil
1 tsp 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 tbs. 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.