Ingredients
- 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 vinegar
- 1/4 cup honey
- 1/2 teaspoon hot chili oil
- 2 tablespoons dark sesame oil
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 1 pound spaghetti
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 4 scallions, sliced diagonally (white and green parts)
Directions
Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.
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By a_m_olson_1808712
Seattle, WA
on May 07, 2007
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Yes, this sauce was VERY rich...at first. Then, I made some awesome improvements: added 2 tsp crushed red pepper, I added a bit more cayenne pepper and chili oil. Also, I sauteed the chicken in chili oil and I added sugar snap peas. I also added the peppers in the skillet just for the last 45 seconds to take a little of the rawness out of them. I threw the sauce and the noodles in there with a cup of the pasta water to thin it out. THEN, it was terrific.
By honorspianist_6...
Hickory, NC
on March 31, 2007
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i love chinese noodles and this salad was really wonderful. i used whole wheat spaghetti and substitued apple cider vinegar for the sherry vinegar. i also used just some chardonnay from my fridge instead of the sherry it called for. i know it seems like a lot of ingredients but they are inexpensive and easy to find. i had almost all of them right in my fridge!
to finish the salad i added some peanuts and extra sliced peppers and some steamed broccoli. i thought the sauce was a little rich, but nevertheless i would make this again.
By schierman8_782631
hutchinson, MN
on January 08, 2007
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Great flavor! Fabulous!!
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