Fideos de Sichuan con chiles y cebolletas

Ingredientes

• kosher salt
• 5 tablespoons soy sauce
• 3 tablespoons unseasoned rice vinegar
• 2 to 3 tablespoons packed dark brown sugar (I use 2; original recipe calls for 3)
• 1 tablespoon toasted sesame oil
• 1/4 cup grapeseed or other neutral oil
• 5 teaspoons sesame seeds
• 1 to 1 1/4 teaspoons red pepper flakes
• 12 scallions, white and green parts thinly sliced on the bias, reserved separately
• 1 small cabbage, finely sliced, optional
• 1 to 2 large carrots, grated using the shredder attachment of a food processor, optional
• 12 ounces dried udon noodles, lo mein or spaghetti or fresh udon noodles (fresh udon, such as the Nasoya brand, are my favorite)

Preparación

1. 1

   Bring a large pot of salted water (I use 1 tablespoon kosher salt) to a boil. In a small bowl, whisk together the soy sauce, vinegar, sugar and sesame oil.

2. 2

   In a 12-inch skillet over medium, heat the grapeseed oil, sesame seeds and pepper flakes (use 1 teaspoon or less if you are sensitive to heat) until the pepper flakes are fragrant and the seeds begin to brown, 3 to 5 minutes. Off heat, stir in the scallion whites, then add the soy sauce mixture. Set aside.

3. 3

   If you haven’t prepped the vegetables, do so now: Finely slice the cabbage. Shred the carrots in a food processor using the shedder attachment. Place them in a large colander in the sink.

4. 4

   Cook the noodles until al dente—my dried Udon noodles take 7 minutes, but be sure to check the package of the noodles you are using—then drain the noodles directly over the vegetables in the colander.

5. 5

   Transfer the noodles and vegetables to a large serving bowl. Add the scallion greens. Bring the sauce in the skillet on the stovetop just up to a simmer (if it has cooled down), then pour over the noodles and vegetables. Toss to combine. Serve.