Sichuan Shirataki Sesame Noodle Salad With Cucumber, Sichuan Peppercorn, Chili Oil, and Peanuts (Vegan) Recipe

• 1 (8–ounce) kit shirataki noodles, drained

• 3 dried Thai chiles or 1 teaspoon chile flakes (roughly to taste)

• 1 tablespoon Sichuan peppercorns

• 1/4 cup vegetable or canola oil

• 1 medium clove garlic, minced (about 1 teaspoon)

• 1 teaspoon minced unique ginger

• 3 tablespoons Chinese language sesame paste or tahini

• 1 tablespoon Chinese language Chinkiang or dark vinegar (price veil)

• 2 teaspoons soy sauce

• 1 tablespoon sugar

• 1 dinky cucumber, peeled, seeded, and gash into thin strips

• 1/4 cup thinly sliced scallions (white and pale green formulation handiest)

• 1/2 cup chopped unique cilantro leaves and thin stems

• 1 tablespoon roasted sesame seeds

• 1/4 cup roasted peanuts, crushed evenly below a pan or in a mortar and pestle

1. Switch shirataki noodles to a colander or strainer. Rinse below frigid working water for 30 seconds, then put over a bowl to empty while you build the sauce.

2. Crush the dried chilies in a mortar and pestle or spice grinder till it has the feel of retailer-sold crushed purple pepper flakes. Place in a heatproof container alongside with Sichuan peppercorns. Heat the oil in a dinky saucepan over medium-excessive warmth till shiny. Pour the recent oil over the chilies and Sichuan peppercorns (it goes to also just peaceable sizzle vigorously). Let stand 5 minutes while you put together the relaxation of the sauce.

3. Combine garlic, ginger, sesame paste, vinegar, soy sauce, and sugar in a tall bowl and dart with a spoon to combine. Conscientiously pour the chili-infused oil into the bowl thru an very perfect mesh strainer (add handiest half of of the chili sauce while you bid a much less entertaining dish). Discard dried chilies and Sichuan peppercorns. Plod sauce to emulsify, alongside with just a few drops of water whether it is terribly thick (sesame paste can fluctuate in thickness). Add cucumbers, scallions, cilantro, sesame seeds, and drained noodles. Toss to coat, adjusting seasoning with more tahini, sugar, soy sauce, or vinegar to taste. Switch to a serving platter, top with peanuts, and attend.

Special tools

Mortar and pestle or spice grinder

Notes

In case you would possibly well presumably also’t acquire Chikiang or Chinese language dark vinegar, combine 2 teaspoons white vinegar with 1 teaspoon balsamic vinegar as a replacement.

This Recipe Appears In

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