SICHUAN-STYLE COLD NOODLES

Serves 4

1 lb. fresh wheat noodles 2 tsp. Sichuan peppercorns 2 garlic cloves

1 (1 ⁄4˝) piece fresh ginger, peeled 4 scallions, thinly sliced 1 tsp. dried hot chile flakes 1 star anise pod 1 ⁄4 cup neutral oil, plus a few tsp. for noodles 3 tbsp. light soy sauce 2 tbsp. rice vinegar 1 tbsp. water 2 tsp. sugar

1. Bring a pot or wok of salted water to a boil. Add noodles, stir with chopsticks and cook according to package directions. Drain through a fine-mesh strainer, chill with cold running water and toss with a couple tsp. of oil to prevent sticking. Set aside.

2. Grind peppercorns. Add garlic, ginger and a pinch of salt and pound to a paste. Add scallions, chile flakes and star anise; stir.

3. Heat the oil in a wok until smoking-hot, then pour directly on top of the garlic mixture and stir. Stir in remaining ingredients.

4. Toss noodles and sauce in a serving bowl and serve.

PER SERVING: 389 cal, 5g protein, 61g carbs, 7g fiber, 3g sugar, 14g fat

The noodles and sauce can be prepared up to three days ahead. Just store them in separate containers until serving.