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

Name: Sichuan Shirataki Sesame Noodle Salad With Cucumber, Sichuan Peppercorn, Chili Oil, And Peanuts (Vegan) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8-ounce) package shirataki noodles, drained; 3 dried Thai chilies or 1 teaspoon chili flakes (more or less to taste); 1 tablespoon Sichuan peppercorns; 1/4 cup vegetable or canola oil; 1 medium clove garlic, minced (about 1 teaspoon); 1 teaspoon minced fresh ginger; 3 tablespoons Chinese sesame paste or tahini; 1 tablespoon Chinese Chinkiang or black vinegar (see note); 2 teaspoons soy sauce; 1 tablespoon sugar; 1 small cucumber, peeled, seeded, and cut into thin strips; 1/4 cup thinly sliced scallions (white and pale green parts only); 1/2 cup chopped fresh cilantro leaves and thin stems; 1 tablespoon roasted sesame seeds; 1/4 cup roasted peanuts crushed lightly under a pan or in a mortar and pestle

Servings: persons

1 (8-ounce) package shirataki noodles, drained
3 dried Thai chilies or 1 teaspoon chili flakes (more or less to taste)
1 tablespoon Sichuan peppercorns
1/4 cup vegetable or canola oil
1 medium clove garlic, minced (about 1 teaspoon)
1 teaspoon minced fresh ginger
3 tablespoons Chinese sesame paste or tahini
1 tablespoon Chinese Chinkiang or black vinegar (see note)
2 teaspoons soy sauce
1 tablespoon sugar
1 small cucumber, peeled, seeded, and cut into thin strips
1/4 cup thinly sliced scallions (white and pale green parts only)
1/2 cup chopped fresh cilantro leaves and thin stems
1 tablespoon roasted sesame seeds
1/4 cup roasted peanuts crushed lightly under a pan or in a mortar and pestle

1
Transfer shirataki noodles to a colander or strainer. Rinse under cold running water for 30 seconds, then set over a bowl to drain while you make the sauce.
2
Crush the dried chilies in a mortar and pestle or spice grinder until it has the texture of store-bought crushed red pepper flakes. Place in a heatproof container along with Sichuan peppercorns. Heat the oil in a small saucepan over medium-high heat until shimmering. Pour the hot oil over the chilies and Sichuan peppercorns (it should sizzle vigorously). Let stand 5 minutes while you prepare the rest of the sauce.
3
Combine garlic, ginger, sesame paste, vinegar, soy sauce, and sugar in a large bowl and stir with a spoon to combine. Carefully pour the chili-infused oil into the bowl through a fine mesh strainer (add only half of the chili sauce if you prefer a less spicy dish). Discard dried chilies and Sichuan peppercorns. Stir sauce to emulsify, adding a few drops of water if it is very thick (sesame paste can vary 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. Transfer to a serving platter, top with peanuts, and serve.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (8-ounce) package shirataki noodles, drained, 3 dried Thai chilies or 1 teaspoon chili flakes (more or less to taste), 1 tablespoon Sichuan peppercorns, 1/4 cup vegetable or canola oil, and more.

Yes, Sichuan Shirataki Sesame Noodle Salad With Cucumber, Sichuan Peppercorn, Chili Oil, And Peanuts (Vegan) Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

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

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