HomeWeeksProduce

A deeply satisfying noodle dish that leaves you light

Szechuan tahini shirataki noodles

Growing up, we had a gem of a Chinese restaurant right around the corner. It had all these tassels everywhere as a decoration. As a young kid, those tassels looked like the perfect setup to braid or turn into friendship bracelets while we waited for the food to arrive...they were absolutely not intended for that. One time the owners saw me doing it and well let's just say I never did it again.

But this restaurant remained our go-to birthday restaurant. Every birthday we'd go to Changsho and order a really amazing spread. They had a lot of amazing dishes, but one that I always loved was the cold noodles with a sesame sauce.

This dish is a lighter version as it replaces wheat noodles with shirataki noodles, yet it's spectacularly satisfying. This recipe comes from J. Kenji López-alt at Serious Eats. I've increased the proportion of cucumbers, since I really love the freshness it gives to the dish.

Serves 2

Ingredients

Noodles

8 oz shirataki noodles, drained

1 large cucumber, peeled, seeded, and cut into thin strips

1/4 cup green onions, thinly sliced

1/2 cup fresh cilantro, roughly chopped

1 tbsp sesame seeds, toasted

1/4 cup roasted peanuts, lightly crushed

Dressing

2 tbsp coconut oil

1 tsp chili flakes

1 tbsp Sichuan peppercorns

1 medium clove garlic, minced

1 tsp fresh ginger, minced

3 tbsp tahini

1 tbsp Chinese black vinegar

2 tsp soy sauce

Recipe

STEP 1

Drain the shirataki noodles, place in a colander, and rinse under cold water for 30 seconds. Set aside over a bowl to catch the dripping water while you prepare the rest of the recipe.

STEP 2

Place the sichuan peppercorns and the chili flakes into a heatproof bowl. Het the oil in a small saucepan until it shimmers. Pour the hot oil over the chiles and let it stand for a minimum of 5 minutes to infuse.

STEP 3

Combine the garlic, ginger, tahini, vinegar, and soy sauce in a bowl (to reduce dishes, you can do it directly in the bowl you'll be serving from) and stir to combine. Pour the chili oil into the mixture, straining out the solids (I used a metal tea strainer). Stir it all together. Then add in the green onions and cucumber and give it a stir. Then add the noodles and stir again to coat everything evenly. Top with toasted peanuts and sesame seeds.

More

CucumberGreen onionsSeptember

Other Recipes For This Week

Kohlrabi pancakes with herbed diced salad

Kohlrabi pancakes with herbed diced salad
See More Weeks

MEET YOUR MEAL

Profile Picture of Julia Feld

MEET YOUR MEAL

Every Sunday evening, I send out a newsletter with the following week's dinner menu, and the seasonal produce featured. The newsletter is free, and I won't share or sell your email address.

If it turns out it's not the content you're looking for, you can easily unsubscribe with a link at the bottom of the email. This project was originally a way to wrap my head around the evolving seasonal produce in the supermarkets.

I'm so excited to share the journey and learn from you as I go along!

- Julia Feld