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Sichuan Fava Bean and Radish Noodle Salad

This can be made as a fresh and robust green salad or as a milder, more substantial noodle salad. To convert the salad to noodle salad, just double the sauce and add noodles.
Author: Taylor Holliday | The Mala Market | Inspiration & Ingredients for Sichuan Cooking

Ingredients

Sauce

  • 1 small garlic clove
  • 2 tablespoons chili crisp or solids from chili oil
  • 2 teaspoons green Sichuan pepper oil (tengjiaoyou)
  • 1 teaspoon Chinese light soy sauce (Zhongba preferred)
  • 1 teaspoon Baoning or Zhenjiang black rice vinegar
  • ¼ teaspoon sugar
  • pinch kosher salt
  • pinch MSG (optional)

Green salad option

  • 1½ pounds fresh fava bean pods (with few dark spots), to make about 5 ounces shelled fava beans
  • 2 large handfuls pea sprouts (not pea shoots) or radish sprouts
  • 3 large red radishes
  • 1 tablespoon scallions, thinly sliced

Noodle salad option

  • Salad ingredients above
  • Double sauce ingredients above
  • 2 bunches (100-110 grams) bean thread noodles

Instructions

  • Mince or press garlic and add to bowl with 1 tablespoon water. Let sit for a few minutes before adding the rest of sauce ingredients and mixing well.
  • Bring a large pot of water to boil and add fava bean pods. Cook at low boil for 2-3 minutes, depending on size. Drain pods and transfer to bowl of iced water to stop cooking. When cool, split pod, remove beans and peel each bean, removing its white covering. Add to sauce bowl.
  • Julienne radishes with a knife or with a madoline with the teeth insert. Salt well and leave to sit for a few minutes. Squeeze most of the moisture out of the radish strips and add radish to sauce bowl.
  • Add sprouts and mix all ingredients well in the sauce. Plate and serve.

Noodle salad:

  • If making the noodle salad, double the sauce recipe above. Add all salad ingredients (as listed) to sauce.
  • Bring a fresh pot of water to boil and add the bean thread noodles. Cook for 1-2 minutes, until just cooked through and soft. Drain noodles and rinse well with cold running water. Shake noodles or dry them with a towel until most water is gone and add to salad. Mix well and plate. Serve at room temperature.