Spring
Spicy Udon Noodles with Peppercorns, Mushrooms + Chinese Broccoli
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11 Reviews
Judith P.
March 3, 2017
Oh, I thought it was me. This recipe idea sounded so up-our-alley. But, as expressed by other Food52 patrons, the texture of the whole peppercorns was not happening, and the dish was surprisingly lackluster. In place of tofu, I sautéed some chopped up chicken tenderloins that I then drizzled with soy sauce and and toasted sesame oil. My husband and I were both wondering wha' happened--mystified that, as another writer indicated, a dish loaded with Szechuan peppercorns was not sparky. I, too, did not have Szechuan savvy; in retrospect, probably toasting them dry and then grinding would be better. Dust and toss the results with the ground pepper?
Skiingstella
July 28, 2015
The photos of this look much better than the resulting meal. It was bland and boring to us. I wish i had read the reviews before searching high and low for the right ingredients to do this.
Ling L.
October 6, 2015
Oh no... I would add some soy sauce/ponzu sauce because there's no salt in the recipe! The udon will absorb the sauce (usually they are eaten with a broth)
Janice L.
March 23, 2015
I think you have to crush the peppercorns because if you bight into a whole szechuan peppercorn, you probably won't be able to taste anything afterward because it numbs the mouth.
Grackle
August 29, 2014
Are the peppercorns supposed to be toasted and ground, or whole? If I had taken the picture accompanying the article, you would see peppercorns everywhere! I loved the flavor, but I didn't like their texture, and it seemed like there were so many of them. This was my first time using Szechuan peppercorns, so perhaps I was supposed to know better.
Caitlan S.
June 3, 2014
For something requiring two tablespoons of szechaun peppercorns, it tastes like nothing. This is a disappointing recipe - we cook Asian frequently and do not recommend.
Gaia G.
May 21, 2014
This looks delicious! Asian cuisine is in my top 3 favorites especially the soups. Tom Kha is hands down my absolute favorite. I'm actually going to make an Asian inspired soup tomorrow. I'll be using shrimp, spinach, basil, seaweed, white button mushrooms and now some tofu and Udon noodles after seeing your recipe. Thanks for the inspiration! Great post!
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