Tomatoes Recipe

Cook noodles

Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Add the noodles and cook according to package instructions until just al dente (usually 4–6 minutes for wheat noodles, 3–5 for rice noodles). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the starchy cooking water, then drain the noodles in a colander and rinse briefly under warm running water to stop cooking and remove excess starch. Toss lightly with 1 teaspoon neutral oil to prevent sticking if not serving immediately.

Prepare tomatoes: core and coarsely chop the tomatoes into roughly 1/2- to 3/4-inch pieces. If you prefer a smoother texture, you can peel them first by blanching 20–30 seconds in boiling water and shocking in ice water, then peeling and chopping.

Blanch long beans: Bring a small pot of water to a boil and add a pinch of salt. Add the trimmed, cut long beans and blanch 1–2 minutes until bright green and just tender. Shock in an ice bath or rinse under cold water to stop cooking, then drain well.

Thinly slice scallions, separating the white and green parts. Roughly chop cilantro, retaining leaves and some tender stems.

Toast and grind Sichuan peppercorns

In a small dry skillet over medium heat, toast the Sichuan peppercorns for 1–2 minutes until aromatic and slightly darker, shaking the pan. Transfer to a mortar and pestle or spice grinder and grind to a coarse powder. Measure out 1/2 to 1 teaspoon ground Sichuan pepper, depending on preference.

Make sesame sauce: In a medium bowl, whisk together 3 tablespoons sesame paste and 4 tablespoons warm water until smooth and pourable. Add 1 tablespoon light soy sauce (or tamari), 1/2 teaspoon dark soy sauce (optional), 1 teaspoon rice vinegar, and 1 teaspoon sugar. Taste and adjust: if too thick add up to 1 more tablespoon warm water; if too bland add a pinch more salt or soy.

Finish seasoning: Stir in 2 tablespoons neutral vegetable oil, 2 tablespoons chili oil, 1/2 teaspoon toasted sesame oil, 1/4 teaspoon freshly ground black pepper, 1/2 teaspoon salt (adjust to taste), and the ground Sichuan peppercorns. Whisk until emulsified. The resulting sauce should be creamy, spicy, and slightly numbing from the peppercorns.

Combine vegetables and sauce: Add the chopped tomatoes, blanched long beans, the white parts of scallions, and about 3/4 of the chopped cilantro to the sesame-sichuan sauce. Gently toss to coat and let sit 5–10 minutes to allow the tomatoes to release juices and the flavors to marry. Taste and adjust seasoning (more chili oil, soy, vinegar or salt) as desired.

Warm the reserved cooking water if needed. Place a serving of noodles in a bowl (about 4 oz cooked per serving). Spoon about half of the sesame-tomato mixture over the noodles, using some reserved starchy water to loosen the sauce if it’s too thick (1–2 tablespoons per bowl). Toss gently in the bowl or in a mixing bowl until noodles are evenly coated.

Top each portion with remaining chopped cilantro, the green parts of the scallions, a drizzle of extra chili oil if desired, and a sprinkle of toasted sesame seeds. Add extra toasted sesame oil or soy to taste.

Serve immediately while noodles are slightly warm. Provide extra chili oil, soy, and cilantro at the table for guests to adjust.