Garlicky Miso-Tahini Noodles

Prep 10 min · Cook 10 min · Serves 2 · Original recipe

🧾 Ingredients

Produce

• 1 large or 2 small cloves garlic
• 1 medium scallion

Pantry & Dry Goods

• 2 tablespoons #tahini
• 1 tablespoon white #miso paste
• 2 teaspoons toasted #sesame-oil
• 1 tablespoon water
• 2 tablespoons neutral oil, such as vegetable
• 1 teaspoon #chinese-black-vinegar
• 1 teaspoon soy sauce
• 6 ounces #noodles
• #chili-crisp, for garnish

Spices & Seasonings

• 1 teaspoon red pepper flakes
• 1 teaspoon toasted white sesame seeds, plus more for garnish
• 1 teaspoon garlic powder
• 1 teaspoon granulated sugar
• 1/2 teaspoon kosher salt

🔪 Instructions

1. Bring a large saucepan of water to a boil over medium-high heat.
2. Mince the garlic. Thinly slice the scallion. Place the garlic and the scallion white and light green parts in a heatproof bowl that holds at least 1 cup. Reserve the dark green parts for garnish.
3. Add the red pepper flakes, sesame seeds, garlic powder, sugar, and salt to the bowl with the garlic and scallions.
4. In a medium bowl, whisk together the tahini, miso paste, sesame oil, and water until combined.
5. Heat the neutral oil in a small saucepan over high heat until just starting to smoke, about 1 minute. Carefully pour over the garlic mixture (it will sizzle). Stir to combine. Add the black vinegar and soy sauce and stir.
6. Cook the noodles in the boiling water according to package directions. Transfer the noodles directly to the bowl with the tahini sauce.
7. Pour the garlic-scallion oil over the hot noodles. Toss until evenly coated. If the sauce is too thick, add a little noodle cooking water to loosen. Garnish with reserved scallions, chili crisp, and more sesame seeds.