Healthy, easy-to-make noodles spiced with Sichuan pepper sauce.
Recipe by Peggy Chan, executive chef and managing director at Grassroots Pantry.
*Featured in Crave’s Issue 75, August 2016
PREP & COOK TIME
3o minutes; 20 minutes
Celeriac (about 500g)
Sesame oil (2 tbsp)
Salt (2 tsp)
Lemon juice (2 tbsp)
Firm tofu (150g)
Salt (a pinch)
Pepper (a pinch)
Sichuan Peppercorn Vinaigrette
Sichuan peppercorns, crushed (1 tbsp)
Soy sauce (1⁄4 cup)
Chinese black vinegar (1⁄4 cup)
Sesame oil (1⁄2 cup)
Almond Dan Dan Dressing
Raw almond butter (1⁄2 cup)
Sesame oil (2 tbsp)
Maple syrup (1 tbsp)
Salt (to taste)
Pepper (to taste)
Chilli, chopped (1)
Filtered water (120ml to 150ml)
Sprouted mung beans (1⁄2 cup)
Sprouted almonds (1⁄2 cup)
Black sesame (2 tbsp)
Fresh coriander (a small bunch)
1. Prepare the noodles and vinaigrette
- Use a spiraliser to make the celeriac noodles. To draw out the excess liquid, place the noodles into a bowl and marinate for 10 minutes in sesame oil, salt and lemon juice. Refrigerate for up to two days.
- Whisk together the vinaigrette ingredients and store in a sealed plastic container at room temperature.
2. Make the almond dan dan dressing
- In a blender, combine the almond butter, sesame oil, maple syrup, salt and pepper, chilli and half of the filtered water.
- Trickle in more filtered water to thicken slightly and refrigerate for up to three days.
3. Dice the tofu
- Dice the tofu into one-inch cubes. Set aside.
4. Deep-fry the tofu
- Deep-fry the tofu cubes at 160°C for five minutes or until golden brown. Then toss with salt and pepper while still hot to allow flavours to seep in. Let cool completely before storing in an airtight container at room temperature for up to three days.
5. Plate and serve
- Toss the noodles with the almond dan dan dressing and place at the centre of a dish.
- Drizzle with peppercorn vinaigrette. Garnish with sprouted mung beans, sprouted almonds, black sesame seeds, tofu cubes and fresh coriander.