The slippery chewy texture of shirataki noodles works extremely well in this Sichuan-style cold noodle dish. It’s one of my absolute favourites during the rare bouts of sun in London. It’s cold, delicious and satisfies my sadistic craving for spice on a hot summery day. Sichuan peppercorns are what lend this dish (and many other dishes from the Chinese region) its mouth-numbing characteristic. Along with the musky tanginess from black rice vinegar, creamy nuttiness from the sesame paste, and salty soy sauce, the dressing is a perfect balance of punchy flavours. Best of all, there’s no stovetop or oven cooking involved, which is exactly what I need when it’s too hot to do anything more than chopping and stirring.
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