Recipe courtesy of Ina Garten
Episode: Summer Beach BBQ
Total:
35 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy
Total:
35 min
Active:
25 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

IDEAS YOU'LL LOVE

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Ramen Noodle Soup

Recipe courtesy of Food Network Kitchen

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Chicken Piccata with Buttery Lemon Noodles

Recipe courtesy of Ree Drummond

Szechuan Noodles

Recipe courtesy of Sara Moulton

Szechuan Noodles with Chicken and Broccoli

Recipe courtesy of Ina Garten

Szechuan Alligator in a Crispy Noodle Nest with Lemon Ginger Dressing and Shiitakes

Recipe courtesy of Gloria Ciccarone-Nehls

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking