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

seriouseats.com

Darwin

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

¼ 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

¼ cup thinly sliced scallions (white and pale green parts only)

½ cup chopped fresh cilantro leaves and thin stems

1 tablespoon roasted sesame seeds

¼ cup roasted peanuts crushed lightly under a pan or in a mortar and pestle

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