Slick shirataki noodles are a great vehicle for picking up this flavorful Sichuan sauce.
1 tablespoon Sichuan peppercorns3 tablespoons Chinese sesame paste or tahini1 small cucumber, peeled, seeded, and cut into thin strips1 tablespoon roasted sesame seedsTransfer shirataki noodles to a colander or strainer. Rinse under cold running water for 30 seconds, then set over a bowl to drain while you make the sauce.Crush the dried chilies in a mortar and pestle or spice grinder until it has the texture of store-bought crushed red pepper flakes.
Pour the hot oil over the chilies and Sichuan peppercorns . Let stand 5 minutes while you prepare the rest of the sauce.Combine garlic, ginger, sesame paste, vinegar, soy sauce, and sugar in a large bowl and stir with a spoon to combine. Carefully pour the chili-infused oil into the bowl through a fine mesh strainer . Discard dried chilies and Sichuan peppercorns. Stir sauce to emulsify, adding a few drops of water if it is very thick .
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