Sichuan Cold Sesame Noodles

Step 1

Fill a large pot with water and bring it to a rolling boil over high heat, about 8 minutes. You will see big bubbles breaking rapidly across the entire surface.

Step 2

Add 6 oz of noodles to the boiling water and stir once with a wooden spoon to separate them. Cook until they are soft but still slightly firm when you bite one, about 4 minutes.

Step 3

Drain the noodles in a colander and rinse them under cold running water until they feel completely cool to the touch. Shake the colander gently to remove excess water.

Step 4

In a small bowl, whisk together 3 tablespoons sesame paste, 2 tablespoons soy sauce, 1.5 tablespoons rice vinegar, and 1 tablespoon sesame oil until smooth and uniform, about 30 seconds.

Step 5

Add 2 minced garlic cloves and 0.25 teaspoon ground Sichuan peppercorns to the sauce and stir until combined. The mixture should smell strongly fragrant and spicy.

Step 6

Add 3 tablespoons of water to the sauce and whisk until it reaches the consistency of thin peanut butter—pourable but not runny.

Step 7

Divide the cooled noodles evenly between two bowls, mounding them in the center of each.

Step 8

Pour half of the sesame sauce over the noodles in each bowl, starting in the center and drizzling outward to coat all of them.

Step 9

Use chopsticks or tongs to lift and toss the noodles in the sauce for about 30 seconds until every strand is coated and glossy.

Step 10

Scatter 1 stalk of thinly sliced scallions over the top of each bowl as a garnish. Serve immediately at room temperature or chilled.