- 1 (4-ounce) block of wheat gluten
- 2 (8-ounce) packages shirataki noodles or 1 (8-ounce) package dried wheat pasta or noodles
- 3 dried red chilies, about 1 inch long each
- 1 clove
- 2 petals of a star anise
- 1 teaspoon sichuan peppercorns
- A few gratings of cinnamon stick
- 1 tablespoon sesame paste
- 1 teaspoon spicy bean paste
- 1 tablespoon chili oil
- 1/4 teaspoon salt
- 1 tablespoon water
- 1 tablespoon roughly chopped cilantro
- 2 finely sliced green onions
Bring 4 quart saucepan with water to boil. Add loaf of wheat gluten and parboil for 2 minutes, or until gluten has softened slightly but still retains its shape. Remove from water and rinse under cold running water. Squeeze excess water from wheat gluten and set aside.
Heat cast iron skillet over medium heat. Add chilies and cook until they begin to blister. Remove from heat and let cool. Add clove, star anise, and sichuan peppercorns and toast for about 30 seconds, until spices just begin to release their aroma. Remove from heat and let cool.
In mortar and pestle or spice grinder, grind spices to medium-fine coarseness. Add cinnamon.
In small mixing bowl, add tahini, spicy bean paste, chili oil, salt, and water. Add chiles and spices. You may add more water if needed to make the paste smooth with the consistency of thin applesauce.
In the meantime, bring 4 quart saucepan with water to boil. Cook shirataki or wheat noodles according to instructions on package. Cook and set aside.
Cut wheat gluten into 1 inch strips or cubes. Toss wheat gluten and noodles with the sauce, adding more oil and water as needed until noodles are slick. Garnish with cilantro or green onions.