Have you heard of shirataki noodles? These clear, chewy are noodles made from the konjac yam and they're amazing in recipes inspired by East Asian cuisine. In this recipe, these noodles take center stage, served with a dressing that doesn't skimp on the savory umami flavor. This salad is refreshingly tasty and super easy to make. It only takes a few minutes to rinse the pasta and mix the dressing.
Sichuan Sesame Shirataki Noodles and Cucumber Salad [Vegan]
- 1 tablespoon canola oil
- 1 teaspoon red pepper flakes
- 1 tablespoon Sichuan peppercorns
- 4 7-ounce bags shirataki noodles, drained
- 1 medium hothouse cucumber, peeled, seeded and thinly sliced
- 1/2 cup scallions, sliced
- 1 cup cilantro, chopped
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 cup tahini
- 2 tablespoons white vinegar
- 1 tablespoon balsamic vinegar
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 3 tablespoons sugar
- Heat the oil in a small saucepan over medium heat until shimmering.
- Place the red pepper and Sichuan peppercorns in a mug or other heatproof container and pour the hot oil over the spices. Set aside at least 5 minutes to let the oil infuse.
- Meanwhile, rinse shirataki noodles in a strainer with cool water for 30 seconds. Transfer to a large bowl and add sliced cucumbers, scallions, and cilantro.
- In a small bowl, combine garlic, ginger, tahini, vinegars, soy sauce, and sugar. Strain the oil and whisk into the dressing.
- Toss noodles with dressing. Garnish with chopped peanuts and black sesame seeds, if desired.