Tomatoes, Long Beans, Sesame Paste, Sichuan Pepper, Cilantro, Chili Oil (vegan, Gluten Free Noodles Available) Recipe

Cook noodles

Bring a large pot of water to a rolling boil, add 1 tablespoon kosher salt. Add noodles and cook according to package instructions until just tender (al dente). Reserve 1/2 cup of noodle cooking water, then drain noodles and rinse briefly under warm water to stop cooking. Toss with 1 teaspoon neutral oil to prevent sticking and set aside.

Prepare tomatoes

Core and roughly chop tomatoes into 1/2-inch pieces. If you prefer softer, slightly cooked tomatoes, place them in a nonstick skillet over medium heat with 1 teaspoon neutral oil and cook 2–3 minutes until they release some juices but still hold shape. Remove from heat and let cool slightly.

Blanch long beans

While noodles cook, bring a small pot of salted water to a boil. Add trimmed long beans and blanch 2–3 minutes until bright green and tender-crisp. Immediately transfer to an ice bath to stop cooking, then drain and cut on a 45-degree bias into 1–1.5 inch pieces.

Prep herbs and garnishes

Chop cilantro leaves and thinly slice scallion greens. Toast sesame seeds in a small dry skillet over medium heat for 1–2 minutes until fragrant, watching carefully to avoid burning.

Make sesame paste

In a medium bowl, whisk together 1 cup tahini, 3 tablespoons warm water, 2 tablespoons soy sauce (or tamari), 1 tablespoon black or rice vinegar, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon freshly ground Sichuan peppercorns and 2 teaspoons minced garlic. Whisk vigorously until smooth and pourable; add up to 1–2 tablespoons more warm water if needed to reach a creamy, slightly runny sauce that will coat noodles.

Bloom aromatics in oil

In a small heatproof bowl combine 2 tablespoons neutral oil and 3 tablespoons chili oil. If you want aromatic lift, heat the neutral oil in a small saucepan until shimmering (not smoking), remove from heat and pour over 1 teaspoon crushed red pepper flakes and 1 teaspoon white or black pepper; stir and let sit 30 seconds. Combine with chili oil.

Adjust seasoning

Taste the sesame sauce and add more soy/tamari for saltiness, more vinegar for brightness, or a pinch more sugar if it tastes too sharp. If sauce seems too thick for the noodles, thin with up to 1/4 cup reserved noodle water, mixing until the desired consistency is reached.

Place the warm, lightly oiled noodles in a large mixing bowl. Pour the sesame paste sauce over the noodles and toss thoroughly to coat. Add the blanched long beans and chopped tomatoes (either raw or lightly cooked, depending on your choice) and gently toss once or twice to combine.

Drizzle the chili oil mixture over the tossed noodles in two stages, tossing after each drizzle to distribute heat and flavor evenly. Taste and add more chili oil, soy, or reserved noodle water as needed to balance spice and sauciness.

Transfer noodles to serving bowls. Sprinkle with chopped cilantro, sliced scallions, and toasted sesame seeds. If you like, add an extra small spoonful of chili oil on top for heat and gloss.

Serve immediately. Leftovers can be chilled and served as a cold noodle salad; if chilled, allow to sit at room temperature 10 minutes and stir before serving so sesame paste loosens.