Szechuan Noodles

66 Ratings
Recipe courtesy ofIna Garten

Total: 35 min Prep: 25 min Cook: 10 min

Yield: 6 to 8 servings

Level: Easy

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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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66 Ratings

Gisele J.
This is very yummy! There was plenty of sauce for a pound of pasta and there was some left over that I'm planning on using as peanut sauce for a chicken satay dish. I substituted the vegetable oil for just water as I didn't see a reason to add oil to a sauce that already contains peanut butter and tahini sauce. I also added the juice of a lemon, sesame seeds and julienned cucumber. Will make it again See All Reviews Post Review

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