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Sesame Noodles with Chili Oil and Scallions

['4 scallions, whites and greens separated, thinly sliced', '1/2 cup vegetable oil', '1 tablespoon crushed red pepper flakes', '2 teaspoons sesame seeds', '2 teaspoons Sichuan pepper, coarsely chopped', '12 ounces thin ramen noodles or spaghettini', 'Kosher salt', '1/4 cup tahini (sesame seed paste)', '1/4 cup unseasoned rice vinegar', '3 tablespoons reduced-sodium soy sauce', '2 teaspoons toasted sesame oil', '1 teaspoon sugar', '"ingredient info: Sichuan pepper is available at Asian markets and some specialty foods stores. If you cant find it', 'add an extra teaspoon each of red pepper and tahini."']

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 tablespoons 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.

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