Tomatoes, Long Beans, Sesame Paste, Sichuan Pepper, Cilantro, Chili Oil Recipe

Toast 1 tsp Sichuan peppercorns in a dry skillet over medium heat, 2–3 minutes, until fragrant. Remove, cool, then crush or grind to a coarse powder. Set aside.

Place 1 cup neutral oil, smashed garlic, sliced ginger, and 1 star anise in a small saucepan. Heat over medium-low until oil reaches 275–300°F (if you have a thermometer) or until bubbles form around aromatics and they become fragrant, about 6–8 minutes—do not brown.

Meanwhile place 3 tbsp dried chili flakes in a heatproof bowl (use less if you prefer milder). When oil is hot, carefully pour oil through a fine sieve into the chili flakes to infuse. Let sit until oil cools to warm, about 10–15 minutes. Strain out aromatics if desired; reserve infused oil and a few tablespoons of chili sediment for texture.

Stir in the ground Sichuan peppercorns into the cooled chili oil. Taste and adjust heat by adding extra chili flakes or oil. Set aside.

In a medium bowl, spoon 1 cup tahini. Whisk in 1 cup warm water gradually until smooth and pourable but still creamy. You may use more or less water to reach a saucy consistency.

Add 2 tbsp light soy sauce (or tamari), 1 tbsp black or rice vinegar, 1 tsp sugar, 1 tbsp lime juice, 1 tsp ground white pepper, and 1 tsp sesame oil to the tahini. Whisk until well combined and taste; adjust salt, acidity, or sweetness to balance. Set aside at room temperature.

Core and roughly chop the tomatoes into bite-size wedges (about 3 cups). If tomatoes are very juicy, drain excess liquid into a small bowl and reserve to adjust sauce later.

Trim ends of the long beans and cut into 2–3 inch lengths. Bring a pot of water (the 4 cups listed) to a rolling boil with 1 tsp kosher salt for blanching.

Blanch long beans in the boiling water 2–3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath or rinse under cold water to stop cooking. Drain well and pat dry.

Finely chop cilantro leaves and thinly slice scallions. Toast 1 tbsp sesame seeds in a dry pan over medium heat until golden and fragrant, about 1–2 minutes; watch closely to avoid burning.

Cook noodles: bring the same pot of salted water back to a boil. Add 12 oz noodles and cook according to package instructions until al dente. Reserve 1/2–1 cup of noodle cooking water, then drain noodles and rinse briefly under warm water to remove excess starch (helps sauce cling).

Divide the warm noodles into 4 bowls (servings). Spoon about 1/4 cup sesame sauce over each portion of noodles and toss lightly to coat. Add a splash (1–2 tbsp) of reserved noodle water if the sauce is too thick to loosen and emulsify.

Arrange 3/4 cup chopped tomatoes and 2 oz blanched long beans on top of each bowl of sauced noodles.

Drizzle 1–2 tbsp of the prepared chili oil over each bowl, including some chili sediment if you like more texture. Sprinkle 1/4 tsp toasted ground Sichuan pepper over each bowl for numbing aroma (adjust to taste).

Garnish each bowl with about 1/4 cup chopped cilantro, 3/4 tbsp sliced scallions, and 3/4 tsp toasted sesame seeds. Taste and finish with additional soy, vinegar, or sugar if needed.

Serve immediately. Provide extra chili oil and ground Sichuan pepper on the side for diners to adjust heat and numbing level.