Wheat Gluten And Cold Noodles, Sichuan-Style Recipe

Name: Wheat Gluten And Cold Noodles, Sichuan-Style Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (4-ounce) block of wheat gluten; 2 (8-ounce) packages shirataki noodles or 1 (8-ounce) package dried wheat pasta or noodles; 3 dried red chilies, about 1 inch long each; 1 clove; 2 petals of a star anise; 1 teaspoon sichuan peppercorns; A few gratings of cinnamon stick; 1 tablespoon sesame paste; 1 teaspoon spicy bean paste; 1 tablespoon chili oil; 1/4 teaspoon salt; 1 tablespoon water; 1 tablespoon roughly chopped cilantro; 2 finely sliced green onions

Servings: persons

1 (4-ounce) block of wheat gluten
2 (8-ounce) packages shirataki noodles or 1 (8-ounce) package dried wheat pasta or noodles
3 dried red chilies, about 1 inch long each
1 clove
2 petals of a star anise
1 teaspoon sichuan peppercorns
A few gratings of cinnamon stick
1 tablespoon sesame paste
1 teaspoon spicy bean paste
1 tablespoon chili oil
1/4 teaspoon salt
1 tablespoon water
1 tablespoon roughly chopped cilantro
2 finely sliced green onions

1
Bring 4 quart saucepan with water to boil. Add loaf of wheat gluten and parboil for 2 minutes, or until gluten has softened slightly but still retains its shape. Remove from water and rinse under cold running water. Squeeze excess water from wheat gluten and set aside.
2
Heat cast iron skillet over medium heat. Add chilies and cook until they begin to blister. Remove from heat and let cool. Add clove, star anise, and sichuan peppercorns and toast for about 30 seconds, until spices just begin to release their aroma. Remove from heat and let cool.
3
In mortar and pestle or spice grinder, grind spices to medium-fine coarseness. Add cinnamon.
4
In small mixing bowl, add tahini, spicy bean paste, chili oil, salt, and water. Add chiles and spices. You may add more water if needed to make the paste smooth with the consistency of thin applesauce.
5
In the meantime, bring 4 quart saucepan with water to boil. Cook shirataki or wheat noodles according to instructions on package. Cook and set aside.
6
Cut wheat gluten into 1 inch strips or cubes. Toss wheat gluten and noodles with the sauce, adding more oil and water as needed until noodles are slick. Garnish with cilantro or green onions.

261

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 (4-ounce) block of wheat gluten, 2 (8-ounce) packages shirataki noodles or 1 (8-ounce) package dried wheat pasta or noodles, 3 dried red chilies, about 1 inch long each, 1 clove, and more.

Yes, Wheat Gluten And Cold Noodles, Sichuan-Style Recipe falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!