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

Name: Sichuan Shirataki Sesame Noodle Salad With Cucumber, Sichuan Peppercorn, Chili Oil, and Peanuts (Vegan) Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2
Ingredients: 1 (8-ounce) package shirataki noodles, drained; 3 dried Thai chilies or 1 teaspoon chili flakes (more or less to taste); 1 tablespoon Sichuan peppercorns; 1/4 cup vegetable or canola oil; 1 medium clove garlic, minced (about 1 teaspoon); 1 teaspoon minced fresh ginger; 3 tablespoons Chinese sesame paste or tahini; 1 tablespoon Chinese Chinkiang or black vinegar (see note); 2 teaspoons soy sauce; 1 tablespoon sugar; 1 small cucumber, peeled, seeded, and cut into thin strips; 1/4 cup thinly sliced scallions (white and pale green parts only); 1/2 cup chopped fresh cilantro leaves and thin stems; 1 tablespoon roasted sesame seeds; 1/4 cup roasted peanuts crushed lightly under a pan or in a mortar and pestle

Prep 15m

Cook 5m

Total 20m

This Sichuan shirataki sesame noodle salad is a vegan delight, featuring cucumber, Sichuan peppercorn, chili oil, and peanuts. The savory flavors are enhanced by the addition of Chinese sesame paste and fresh ginger, making it a refreshing and satisfying dish with a spicy kick.