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Sichuan Noodles

The Sichuan peppercorns provide a wonderful, delicate flavor to these noodles without much heat.  They are very easy to prepare and make a great side dish.

pound   dry egg noodles
1 teaspoon   ground Sichuan peppercorns
1 medium   lime, juiced
2 tablespoons   sesame oil
2 tablespoons   sesame seeds, lightly toasted
salt and pepper to taste

Cook the noodles in boiling water al dente.  Add the remaining ingredients and toss until well coated.  Add salt and black pepper to taste.   I suggest you play around with the amount of sesame, lime and Sichuan peppercorn to adjust to your own taste.  Note that this should sit for an hour to allow the flavors to blend.   Toss again before serving.



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