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Cold cucumber and shirataki noodle salad with hot Sichuan sesame dressing

by Shu Han Lee
Cold cucumber and shirataki noodle salad with hot Sichuan sesame dressing

Cold cucumber and shirataki noodle salad with hot Sichuan sesame dressing

PT25M

 
 

Why not try?

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.

Ingredients

Metric

Imperial

1
Drain the shirataki noodles, rinsing with cold water before setting aside in a sieve. You want to make sure that the noodles are well-drained or the dish will be too watery
2
Toast the Sichuan peppercorns in a dry pan over a medium heat, until they turn fragrant and start to smoke. Remove from the heat and allow them to cool before grinding coarsely. If you don’t have a mortar and pestle, you can put them into a ziplock bag, seal, and crush with something heavy
3
Halve the cucumber lengthwise and remove the watery seeds, before julienning into thin, long strips. Set aside with the noodles
4
Stir together all the ingredients for the dressing, adding just enough water to get a runny sauce. Make sure to stir vigorously so that the sugar dissolves and everything is well combined
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5
Combine the noodles with the vegetables, peanuts and dressing, tossing well to combine. Divide into bowls and finish with a final sprinkle of chopped coriander and crushed peanuts before digging in
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