Cold Sichuan Noodles with Spinach and Peanuts
- 1 large bunch spinach, trimmed and washed (about 2 quarts spinach leaves)
- 1 tablespoon crushed red chilis, preferably Chinese
- 2 teaspoons toasted and ground sichuan peppercorns, divided
- 1/4 cup vegetable oil
- 1 tablespoon toasted sesame seed oil
- 1 tablespoon soy sauce
- 2 tablespoons Chinkiang vinegar
- 1 tablespoon fermented chili broad bean paste
- 2 teaspoons sugar
- 12 ounces fresh wheat noodles
- 1/4 cup toasted peanuts, roughly chopped
- 1/4 cup chopped pickled mustard root
- 2 small fresh red chilis, sliced
- 1/4 cup sliced scallion greens
- Produce
- Peanuts, toasted (1/4 cup)
- Red chilis (1 tablespoon)
- Red chilis, small fresh (2)
- Scallion greens (1/4 cup)
- Spinach (1 large bunch)
- Condiments
- Chinkiang vinegar (2 tablespoons)
- Fermented chili broad bean paste (1 tablespoon)
- Pickled mustard, root (1/4 cup)
- Soy sauce (1 tablespoon)
- Cooking & Baking
- Sesame seed oil, toasted (1 tablespoon)
- Sichuan peppercorns, toasted and ground (2 teaspoons)
- Sugar (2 teaspoons)
- Vegetable oil (1/4 cup)
- Pasta & Grains
- Wheat noodles, fresh (12 ounces)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
45.2Rating
1-100
1-100
18Tweets
3Facebook
Shares
Shares
1StumbleUpon
Views
Views
115PinterestPins
Recipe Stats
Published September 13, 2012 (5 months ago).
25 people saved this recipe.
