Cook sliced scallions, 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. 10-12 minutes.
Meanwhile, cook noodles in a large pot until al dente, drain and rinse under cold water. Drain well.
Whisk tahini, vinegar, soy sauce, sesame oil, sugar, lime juice and 2-3 Tbsp of the chili oil, depending on desired heat. In a large bowl, add noodles and season with salt and some fresh ground pepper to taste. Add tahini mixture slowly, making sure you don't overdress. Top with scallion greens and drizzle with more chili oil.
*Sichuan pepper is available at Asian markets and some specialty food stores. If you can't find it, add an extra teaspoon of red pepper flakes.
I like to serve this dish with a side of bok choy
Recipe by Ordinary Vegan at https://ordinaryvegan.net/hotnoodles/