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

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.

Crush dried chiles 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 oil in a small saucepan over medium-high heat until shimmering. Pour hot oil over chiles and Sichuan peppercorns (it should sizzle vigorously). Let stand 5 minutes while you prepare the rest of the sauce.

Combine garlic, ginger, sesame paste, vinegar, soy sauce, and sugar in a large bowl and stir with a spoon to combine. Carefully pour chile-infused oil into bowl through a fine-mesh strainer (add only half of the chile sauce if you prefer a less spicy dish). Discard dried chiles 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.