Cold Peppercorn Noodles

4
Servings
10m
Prep Time
5m
Cook Time
15m
Ready In

Recipe: #37346

August 20, 2021

Categories: Main Dish, Vegetarian



"Recipe source: Bon Appetit (September 2021)"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (215.4 g)
  • Calories 293
  • Total Fat - 3.5 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 0 mg
  • Sodium - 663.7 mg
  • Total Carbohydrate - 59.3 g
  • Dietary Fiber - 4 g
  • Sugars - 2.6 g
  • Protein - 12 g
  • Calcium - 108 mg
  • Iron - 3.3 mg
  • Vitamin C - 8.8 mg
  • Thiamin - 0.4 mg

Step 1

Using the side of a chef's knife crush the Sichuan peppercorns until ground (a spice mill also works well and is easier) and then transfer the crushed peppercorns to a heatproof serving bowl and then add the next 4 ingredients (-crushed red pepper flakes).

Step 2

In a saucepan over medium heat heat the oil and then when the oil starts to smoke pour the oil over the peppercorn mixture (be careful as it will splatter). Stir in the tamarind and vinegar and season with salt. Let cool.

Step 3

In a pot over medium heat boil water and cook the corn (or use the frozen corn cooking according to package directions) until tender. If using ears of corn transfer the ears with a slotted spoon to a large bowl of cold water and let cool.

Step 4

Using the same pot of water add the green beans and cook until tender (about 1 minute) and using a slotted spoon transfer to the bowl with the corn and let cool. Drain. Set aside.

Step 5

Return water in the pot to boil and cook noodles according to package directions; drain and rinse noodles under cold running water; drain.

Step 6

Add the noodles and reserved vegetables to the bowl with the dressing and toss.

Tips & Variations


No special items needed.

Related