Cold Sichuan peppercorn noodles [Simone Tong, Little Tong Noodle Shop] from Bon Appétit Magazine, September 2021 (page 22)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green Sichuan peppercorns for red Sichuan peppercorns, black sesame seeds for white sesame seeds, and soba noodles for udon noodles.

  • foodgloriousfood on April 01, 2022

    Loved this. I used broccoli and sugar snap peas instead of the green beans as that is what I had. Added lots more red pepper flakes. Enjoyed the corn in this.

  • Dannausc on August 28, 2021

    I used 2 T. of Sichuan peppercorns, because I can’t get enough of it! I used 1 T. white and 1 T. black sesame seeds. I omitted the corn and used 1 lb if green beans. My wife and I both liked it a lot. Worth a repeat.

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