Szechuan Noodles

Sharon123's Note:

From the Barefoot Contessa, this makes a great sidedish or lunch on it's own!

• Total Time: 35 mins
• Prep Time: 25 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 6 garlic cloves, chopped
• 1/4 cup fresh ginger, peeled and chopped
• 1/2 cup vegetable oil
• 1/2 cup tahini (sesame paste)
• 1/2 cup smooth peanut butter
• 1/2 cup good soy sauce
• 1/4 cup dry sherry
• 1/4 cup sherry wine vinegar (or try 1/8 balsamic vinegar,1/8 red wine vinegar)
• 1/4 cup honey
• 1/2 teaspoon hot chili oil
• 2 tablespoons dark sesame oil
• 1/2 teaspoon fresh ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 1 lb spaghetti
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 5 scallions, sliced diagonally (white and green parts)

Directions:

1. Place the garlic and ginger in a food processor fitted with a steel blade.
2. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers.
3. Puree the sauce.
4. Add a splash of oil to a large pot of boiling salted water and cook the spaghetti until just done, not soft.
5. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce.
6. Add the red and yellow bell peppers and scallions; toss well.
7. Serve warm or at room temperature.
8. The remaining sauce may be added, as needed, to moisten the pasta.
9. Enjoy!

Reviews

[CIndytc]

Wow did we ever like this! I even used the whole grain pasta and did not hear a peep out of my better half....great recipe...I added a few more veggies...

[rosslare]

Yummy! Wonderfull dressing with garlic, ginger, tahini, peanut butter and all the good things!

[Chef #783089]

Delish! Made it with red wine vinegar instead of sherry and made my own chili oil. Great cold or slightly warm! I like it spicy so I may add more, but it's a great starter recipe to work with.