KIKI SICHUAN PEPPER NOODLES RECIPES

Steps:

• Cook the udon noodles according to the packet instructions. Drain and rinse under running water to cool. ? While your noodles are cooking, toast your Sichuan peppercorns in a dry frying pan over medium-high heat until they just start to smoke. Use a mortar and pestle or a spice grinder to grind to a fine powder. ? When your noodles are cooked, heat the vegetable oil in a wok or frying pan over high heat. Add the onion, garlic and chilli and stir-fry for about a minute. Add the beef and Sichuan pepper powder and stir-fry for 3-4 minutes or until the beef is just cooked. Add bok choy, cooked noodles, oyster sauce and soy sauce. Stir-fry for another 1-2 minutes until well combined and the noodles are evenly coated with the sauce. Toss through the spring onions. Remove from heat and then toss through the sesame oil. Season with chilli flakes to taste. Notes: Sichuan peppercorns are available in the spice section at many major supermarkets or at your Asian grocer.

Steps:

• Using the side of a chef’s knife, crush Sichuan peppercorns until coarsely ground. (You can also do this in a spice mill if you have one.) Transfer to a small heatproof bowl and add scallions, garlic, sesame seeds, and red pepper flakes.
• Heat oil in a small heavy saucepan until the first sign of smoke. Using a towel to hold the handle, immediately pour oil into bowl with Sichuan peppercorn mixture. (This technique releases the flavors of the aromatics without burning them.) Stir in tamari and vinegar and season dressing with salt; let cool.
• Cook corn in a large pot of boiling generously salted water until bright yellow and tender, about 30 seconds. Using a slotted spoon, transfer to a large bowl of cold water and let cool.
• Cook green beans in same pot of water until bright green and tender, about 1 minute. Using slotted spoon, transfer to bowl with corn and let cool. Drain; set vegetables aside.
• Return water in pot to a boil and cook noodles according to package directions. Drain and rinse under cold running water; drain well.
• Combine noodles and reserved corn and green beans in a large bowl. Drizzle in ½ cup dressing and toss to coat. (You can add more dressing if desired; reserve any leftovers for another use.) Do ahead: Dressing can be made 3 days ahead. Cover and chill.