Name: Cold Noodles With Sichuan Peppercorn Dressing
Yield: 4 Servings
Ingredients: 1 tsp. Sichuan peppercorns; 4 scallions, thinly sliced; 4 garlic cloves, finely chopped; 2 Tbsp. white or black sesame seeds; 1½ tsp. crushed red pepper flakes; 1 cup vegetable oil; ½ cup tamari soy sauce; 3 Tbsp. balsamic vinegar; Kosher salt; 2 ears of corn, kernels removed; 12 oz. green beans, trimmed, thinly sliced on a diagonal; 8 oz. dried udon or soba noodles

Photo by Emma Fishman, food styling by Rebecca Jurkevich

Chef Simone Tong of Little Tong Noodle Shop and Silver Apricot in NYC uses a technique popular in Chinese cooking to pack big flavor into this cold noodle salad: Heat oil just until smoking, then carefully drizzle it over spices and aromatics, like Sichuan peppercorns, garlic, chile flakes, and scallions to create a deliciously fragrant dressing base for any noodle. Save any extra dressing for marinating smashed cucumbers and dipping dumplings.

What you’ll need

Spice Mill
$60 $50 At Kitchen Aid
Small Saucepan
$160 $150 At Amazon
Slotted Spoon
$17 At Amazon
Dish Towel
$13 $11 At Amazon
Large Pot
$65 $53 At Amazon

Recipe notes

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An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.