‘The food of the true revolutionary is the Sichuan pepper, he who cannot endure it, is unable to fight’.
This is a great recipe, from Bon Appetit. It utilises pouring hot oil over the aromatics, as a technique to release both the aroma and prepare the dressing.
Using Sichuan peppercorns in this recipe creates a building heat, which Mr B loves. I had to add more noodles and veg half-way through, as my tongue is not as heat resistant, LOL.
You can use the dressing as a dressing or dipping sauce for other dishes and you can mix the vegetable selection to help you get rid of whatever is in the fridge.
Ingredients
Serving: 4 serving
- 1 tsp. Sichuan peppercorns
- 4 scallions, thinly sliced (reserve some of the greens for garnish)
- 4 garlic cloves, finely chopped
- 2 tbsp. white and black sesame seeds
- 1.5 tsp. crushed red pepper flakes
- ½-cup sesame oil
- ½-cup tamari
- 2 tbsp. brown rice vinegar (optional)
- 1 cup cooked corn kernels
- 12 oz. green beans, topped and tailed, thinly cut into 2-inch pieces
- 8oz. GF soba noodles
Method
- Grind the Sichuan peppercorns in a mortar and pestle or a spice grinder, leaving the texture as course
- Transfer to a heatproof bowl and add scallions, garlic, sesame seeds and the red pepper flakes
- Heat the oil in a small heavy-set pot and pour over the mixture. This technique is classically used in Sichuan cooking and releases the aromatics without burning them.
- Stir in the tamari and vinegar if using. Season with salt and let cool.
- Blanch the green beans in a pot of water with salt, c. 1 minute. Using a slotted spoon, transfer to a cold bowl of water. Drain and set aside.
- Return water to a boil and add soba noodles. Once cooked, drain and run under cold water
- Add noodles, cooked corn, beans and dressing and toss to coat
- Leave for at least 30 minutes to let marinate
- Serve with fresh green herbs and the greens of some scallions
