Cold Peppercorn Noodles

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.