1/4 cup crunchy peanut butter (I used creamy here)
1/4 cup toasted sesame oil
14 oz whole wheat noodles
To make the pickled cabbage, put the cabbage, cucumber, and mint into a bowl, add the vinegar, sesame oil, and a pinch of salt.
and mix with your hands. Scatter with the sesame seeds and leave to one side.
In a blender or spice grinder, blitz the peppercorns and chile flakes to a rough powder. Heat the canola oil in a small saucepan over a medium flame, then add the garlic and let it sizzle for a minute or two, until it turns a pale gold. Stir in the sugar, ½ teaspoon of salt, and the ground peppercorn and chile mixture, and take off the heat.
For the noodles, mix the peanut butter and sesame oil in a bowl with 1/3 teaspoon of salt. Cook the noodles according to the package instructions, then drain, rinse under cold water, and drain again. Put the noodles into a bowl, and add the peanut mixture and 2 table- spoons of chile oil. Toss with your hands, making sure all the noodles are well coated, then season to taste.
To serve, lift the noodles on to a platter (or into four shallow bowls), top with the sharp crunchy cabbage, then add a drizzle of chile oil, depending on your threshold for mouth-numbing heat.
Sure! This came courtesy of a friend of mine
For the pickled cabbage /
3 cups finely shredded red cabbage
½ a cucumber, seeds scraped out, sliced thinly
a handful of fresh mint leaves, chopped
1/4 cup rice vinegar
1 tbsp toasted sesame oil
salt
1 tbsp sesame seeds
For the mouth-numbing chile oil/
2 tbsp Sichuan peppercorns
1/4 cup chile flakes
1/3 cup canola oil
4 cloves of garlic, finely chopped
1 tsp sugar
For the noodles/
1/4 cup crunchy peanut butter (I used creamy here)
1/4 cup toasted sesame oil
14 oz whole wheat noodles
To make the pickled cabbage, put the cabbage, cucumber, and mint into a bowl, add the vinegar, sesame oil, and a pinch of salt. and mix with your hands. Scatter with the sesame seeds and leave to one side.
In a blender or spice grinder, blitz the peppercorns and chile flakes to a rough powder. Heat the canola oil in a small saucepan over a medium flame, then add the garlic and let it sizzle for a minute or two, until it turns a pale gold. Stir in the sugar, ½ teaspoon of salt, and the ground peppercorn and chile mixture, and take off the heat.
For the noodles, mix the peanut butter and sesame oil in a bowl with 1/3 teaspoon of salt. Cook the noodles according to the package instructions, then drain, rinse under cold water, and drain again. Put the noodles into a bowl, and add the peanut mixture and 2 table- spoons of chile oil. Toss with your hands, making sure all the noodles are well coated, then season to taste.
To serve, lift the noodles on to a platter (or into four shallow bowls), top with the sharp crunchy cabbage, then add a drizzle of chile oil, depending on your threshold for mouth-numbing heat.
Thanks!