Szechuan pepper is wonderfully fragrant without any heat and I love this Asian dressing.
This is the perfect dish to make when you are lucky enough to find yourself on a hot summers day or, like us here in the Southern Hemisphere, on a sunny and mild winters day with a tease of spring in the air.
I love buckwheat noodles and I use it often as one member in our family is gluten-free. It is however not the easiest noodle to cook with, if you find yourself not having to avoid gluten go for the easier to cook noodle options.
You can play about with any crunchy green things you have in your fridge, mange-tout, sugar snaps and broccoli would all work well.
If you are like me, in love with saucy noodles, double up on the dressing.