Cold Sichuan Noodles with Spinach and Peanuts

Name: Cold Sichuan Noodles with Spinach and Peanuts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp fermented chili broad bean paste; 59 milliliters toasted peanuts, roughly chopped; 59 milliliters chopped pickled mustard root (see note above); 2 smalls fresh red chilis, sliced; 59 milliliters sliced scallion greens; 1 Tbsp toasted sesame seed oil; 1 Tbsp soy sauce; 1 large bunch spinach, trimmed and washed (about 2 quarts spinach leaves); 2 teaspoons sugar; 59 milliliters vegetable oil; 2 Tbsps Chinkiang vinegar (see note above); 2 teaspoons toasted and ground sichuan peppercorns, divided; 340 grams fresh wheat noodles (see note above)

Cold Sichuan Noodles with Spinach and Peanuts might be just the main course you are searching for. This recipe serves 2. One serving contains 1092 calories, 37g of protein, and 47g of fat. This recipe covers 56% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegan diet. Head to the store and pick up chinkiang vinegar, soy sauce, peanuts, and a few other things to make it today. To use up the vinegar you could follow this main course with the Vinegar Pie as a dessert.

Instructions

Bring a large pot of salted water to a boil over high heat.

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Water

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Pot

Add spinach and cook just until wilted, about 30 seconds.

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Spinach

Remove with a strainer and run under cold water until chilled. Press out excess moisture, then wrap in a clean kitchen towel and squeeze to wring out water until spinach is dry and compressed.

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Spinach

Water

Wrap

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Kitchen Towels

Sieve

Roll the spinach into a tight ball and slice finely. Set aside.

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Spinach

Roll

Combine chilis and half of sichuan peppercorns in a small saucepan and heat over medium-high heat, stirring often, until a toasted aroma starts coming from them, about 1 1/2 minutes.

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Peppercorns