A tingle on the lips, a fresh citrus fragrance, then the nutty warmth of sesame: toasted and crushed, Place des Épices’ organic red Sichuan peppercorn, a berry rather than a true pepper, brings these noodles to life.
Serves 2 · 20 min
- Toast 1 tsp Sichuan peppercorns in a dry pan for 1 minute, then crush them finely.
- Whisk 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tsp sugar, 1 minced garlic clove and half the crushed pepper.
- Cook 7 oz (200 g) wheat noodles according to the package, drain and toss with the sauce.
- Top with sliced spring onions, toasted sesame seeds and the rest of the pepper for its signature tingle.
The star of this recipe: Red Peppercorn Sichuan, by Place des Épices.
