Photo by Emma Fishman, food styling by Rebecca Jurkevich
Chef Simone Tong of Little Tong Noodle Shop and Silver Apricot in NYC uses a technique popular in Chinese cooking to pack big flavor into this cold noodle salad: Heat oil just until smoking, then carefully drizzle it over spices and aromatics, like Sichuan peppercorns, garlic, chile flakes, and scallions to create a deliciously fragrant dressing base for any noodle. Save any extra dressing for marinating smashed cucumbers and dipping dumplings.
What you’ll need
Spice Mill
$60 $50 At Kitchen Aid
Small Saucepan
$155 At Amazon
Slotted Spoon
$11 At Amazon
Dish Towel
$6.15 At Amazon
Large Pot
$55 $48 At Amazon
