Cold Sichuan Noodles with Spinach and Peanuts

Ingredients

• 1 tablespoon avarakkai / broad beans 
• 0.3 cup peanuts toasted roughly chopped
• 0.3 cup pickled mustard greens chopped (see note above)
• 2 small to 5 chilies fresh red sliced
• 0.3 cup spring onion sliced
• 1 tablespoon sesame oil toasted
• 1 tablespoon soya sauce 
• 1 large bunch pkt spinach washed trimmed ( 2 quarts spinach leaves)
• 2 teaspoons sugar 
• 0.3 cup vegetable oil 
• 2 tablespoons vinegar (see note above)
• 2 teaspoons peppercorns divided toasted
• 12 ounces pasta fresh (see note above)

Equipment

• bowl
• sauce pan
• pot
• sieve
• kitchen towels

Directions

1. Bring a large pot of salted water to a boil over high heat.
2. Add spinach and cook just until wilted, about 30 seconds.
3. Remove with a strainer and run under cold water until chilled. Press out excess moisture, then wrap in a clean kitchen towel and squeeze to wring out water until spinach is dry and compressed.
4. Roll the spinach into a tight ball and slice finely. Set aside.
5. Combine chilis and half of sichuan peppercorns in a small saucepan and heat over medium-high heat, stirring often, until a toasted aroma starts coming from them, about 1 1/2 minutes.
6. Add oil and cook until the oil starts to bubble slightly.
7. Remove from heat and set aside until ready to use.
8. In a small bowl combine sesame seed oil, soy sauce, vinegar, broad bean paste, and sugar. Stir to combine.
9. Add noodles to boiling water and cook according to package directions until just cooked through.
10. Transfer to a strainer and run under cold water until well chilled.
11. Place noodles in a large serving bowl and add spinach.
12. Add chili oil and soy sauce mixture and toss to coat.
13. Sprinkle with peanuts, mustard roo, sliced chilis, scallion greens, and reserved Sichuan peppercorns.
14. Serve immediately.