This recipe is adapted from chef and cookbook author Shu Han Lee’s recipe called, Sichuan Shirataki Noodle Salad. It’s a very easy quick and delicious recipe. I resisted adding ingredients that I felt like adding like ginger and sesame seeds. I only made a few substitutions, and a few alterations because I wanted to use what I had in my pantry. Serving size is difficult to judge because I don’t know if you want this as a small side or more. This will make two to four servings for most people.

Ingredients for 2 servings

1 3oz pack of instant ramen noodles (don’t use dry flavor mix that comes with it for this recipe…or use about a cup of any pasta, preferably a stringy one)

2 -3 cucumbers preferably English cucumbers – cut into long strings(easy to do on an Asian grater) (If using regular cucumbers you need to peel them and remove the seeds.

2 scallions – thin slices

1/4 cup cilantro leaves (fine stems ok) chopped some

1/3 cup roasted salted peanuts – lightly crushed

1 teaspoon Sichuan peppercorns

3 garlic cloves ground to paste

2 Tablespoons soy sauce

2 Tablespoons black vinegar (most Asian Markets sell it)

1 Tablespoon tahini

1 Tablespoon honey

2 teaspoons chili oil

1 teaspoon peanut oil

Directions

Follow directions on package for cooking whatever noodle you are using. I did instant ramen noodles so I put them in a microwavable tub with around two cups of water and had them at high for three minutes. Then I stirred them up with a fork and fluffed them out and drained the water and put the drained noodles to the side.

Toast the Sichuan peppercorns in a dry pan on medium heat till you smell them. Then take off heat and when cool crush them. (you can put them in a ziplock bad and crush with a heavy bottle, a meat pounder, most cooks use a pot to crush….or a spice grinder)

In a small mixing bowl mix together the Sichuan peppercorns, garlic, soy sauce, black vinegar, tahini, honey, chili oil, and peanut oil. Mix well.

In a large bowl add the cucumber, scallions, noodles, and dressing you made in the small bowl. Mix well.

Serve and top with crushed peanuts and fresh cilantro.

ENJOY!

A Special THANKS!!!!! To chef and cookbook author Shu Han Lee for her FORKING Amazing recipe so I could come up with a new way to use up my cucumbers and have a new delicious salad.