Sesame Noodles With Chicken + Scallions

INGREDIENTS

6 tbsp sesame seeds
1/4 grapeseed or other neutral oil (we like avocado oil)
1 tbsp toasted sesame oil
3 tbsp soy sauce, plus more as needed
3 tbsp unseasoned rice vinegar, plus more as needed
2 tbsp mirin
1 1/2 tbsp roughly chopped fresh ginger
10 ounces non-instant dried ramen noodles
1 1/2 cups shredded cooked chicken
1 bunch scallions, thinly sliced
chili oil, for garnish

SHOP THE RECIPE HERE

DIRECTIONS

In an eight inch skillet over medium, toast the sesame seeds, stirring often, until fragrant and lightly browned, three to four minutes. Measure one tablespoon into a small bowl and set aside for garnish.; add the remaining seeds to a blender and let cool for a few minutes. To the blender, add the grapeseed or avocado oil, sesame oil, soy sauce, vinegar, mirin, ginger, and two tablespoons water. Blend until smooth, about twenty seconds, scraping the blender jar as needed, set aside. In a large pot, bring two quarts water to a boil. Add the ramen and cook, stirring occasionally, until tender (refer to package for timing, but begin checking a few minutes earlier). Drain the noodles in a colander. Rinse under cold running water, tossing well, until fully cooked, then drain again. Add the noodles to a large bowl. Add the chicken, half of the scallions, and the sesame dressing. Toss until evenly coated. Taste and season with additional soy sauce and vinegar, if needed. Serve sprinkled with the remaining scallions and toasted sesame seeds. Offer chili oil at the table, if using.