Szechuan Peppercorn Cold Soba

Ingredients

• 8 oz Soba noodles (buckwheat)
• 2 tablespoons Szechuan peppercorns
• 3 tablespoons Chili oil with flakes
• 2 tablespoons Chinkiang black vinegar
• 1.5 tablespoons Light soy sauce
• 1 teaspoon Toasted sesame oil
• 3 cloves Garlic, minced
• 0.25 cup Roasted peanuts, crushed
• 0.5 cup Cucumber, julienned
• 2 stalks Green onions, sliced
• 1 teaspoon Sugar(optional)

Instructions

1. 1

   Toast the Szechuan peppercorns in a dry skillet over medium heat until fragrant, then grind them into a fine powder using a mortar and pestle.

2. 2

   Cook the soba noodles in boiling water according to package directions, usually about 4-5 minutes, being careful not to overcook.

3. 3

   Immediately drain the noodles and plunge them into a bowl of ice water to stop the cooking process and remove excess starch.

4. 4

   In a large mixing bowl, whisk together the ground peppercorns, chili oil, black vinegar, soy sauce, sesame oil, minced garlic, and sugar.

5. 5

   Drain the chilled noodles thoroughly, pressing slightly to remove excess water, then add them to the sauce bowl.

6. 6

   Toss the noodles vigorously with tongs until every strand is evenly coated in the dark, spicy sauce.

7. 7

   Transfer to serving bowls and top generously with the julienned cucumber and sliced green onions.

8. 8

   Finish the dish by sprinkling the crushed roasted peanuts on top for essential crunch and nutty flavor.