Cold cucumber and shirataki noodle salad with hot Sichuan sesame dressing

2
25 minutes

Ingredients

Shirataki noodle salad

  • shirataki noodles, 2 packets
  • 1/2 cucumber
  • 2 spring onions, finely chopped
  • 1 handful of coriander, finely chopped
  • 1 handful of roasted peanuts, crushed

Sichuan-style dressing

  • 1 tsp sichuan peppercorns
  • 1 garlic clove, finely chopped
  • 2 tbsp of soy sauce, good quality. I tend to use Kikkoman regular soy sauce (not reduced salt, and not tamari). Feel free to use a different bottle, but do taste and adjust the seasoning as needed
  • 2 tbsp of black rice vinegar, You can use balsamic vinegar in a pinch, but reduce the amount of sugar. Black rice vinegar has a similar wonderful musky depth, but is less sweet
  • 1 tbsp of tahini, (sesame paste)
  • 1 tbsp of light brown sugar
  • 2 tsp chilli oil
  • 1 tsp groundnut oil
  • water, to loosen

Method

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
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