20 qt stock pot medium mixing bowl extra large mixing bowl 20 oz "Chinese Noodles" 1 bunch scallions 1 tsp Szechuan peppercorns 6 Tblsp tahini ¼ cup rice wine vinegar 1 Tblsp dark sesame oil 3 Tblsp chili oil 2 tsp white sugar cook noodles in a LOT of water; DO NOT OVER-COOK; drain, rinse well cut off scallion whites; reserve (see below) cut light green part of scallions (and as much dark green as looks edible) into thin rings grind Szechuan peppercorns in a mortar and pestle in a bowl, combine tahini, rice wine vinegar, sesame oil, chili oil, the ground peppercorns, and sugar; whisk until smooth put the noodles into the large bowl; pour sauce over the noodles; mix well to serve, scoop ¼ noodles into a serving bowl, sprinkle with scallions; repeat as necessary, being sure to save enough scallions for the top (maybe ⅕ per layer and ⅖ on top?) top with cooked scallions (optional)
I used "Wel-Pac Chinese Noodles"; package says "Use in chow mein, stir-fry, and soup recipes." Ingredients are flour, salt, water. They're shorter a little than spaghetti and a little thinner.
Optional: Cut scallion whites into strips then saute in oil until brown; use as a garnish.
I would have liked 4 Tblsp of chili oil; for "the public," use 2 Tblsp
If desired, use 2 bunches of scallions; use more if you're discarding the dark green parts
Try putting the Szechuan peppercorns through a pepper mill; the mortar and pestle doesn't get all the bits small enough
If making the sauce in advance, take it out a few hours before using and if necessary, dilute it with a bit of hot pasta water otherwise it will be too thick to mix well. It's so easy to make it can be done between when the water for the noodles is started and when the noodles are finished cooking, so just plan to do it all at once.
Time: 75 minutes
Precision: 3.
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