Szechuan Noodles

Show: Barefoot ContessaEpisode: Summer Beach BBQ

Rated: 4 stars out of 5Rate itRead users' reviews (29)

RECIPE
COMMENTS & REVIEWS(29)

Cook Time:
10 min
Level:
Easy
Yield:
6 to 8 servings

Times:

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

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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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Comments & Reviews

recipe Szechuan Noodles
Brian Uniontown, OH 11-11-2009
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Needed something, so added a little more salt and vinegar, and Voila! Tasty!
Rated: 5 stars out of 5

Very good with some extra sherry vinegar and salt. Very satisfying flavor. Tasty recipe! :D
recipe Szechuan Noodles
K. Southbury, CT 06-29-2009
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Try it with cilantro!
Rated: 5 stars out of 5

Love the depth & complexity of flavors of this sauce. I won a recent family cook-off (with some pretty steep, trash talking... competition) with this recipe, so it has a special place in my heart now! The only change I make is adding lots of chopped cilantro. Ina seems to have an aversion to cilantro (you never see it in her recipes, not even the Mexican ones), but if you like the bright flavor and color of it, try adding some right before serving.Read more
recipe Szechuan Noodles
Scott Newark, CA 06-10-2009
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One Big Noodley Disappointment
Rated: 2 stars out of 5

I'm a hUGE Ina fan..but the recipe was just a let down. Im not one of those reviewers that substitutes everything but the... name and then declare the recipe a disaster. I spent the majority of the afternoon looking for all the ingredients and made it EXACTLY as written. I found it to be super salty and had a gritty texture that was off-putting. The asian flavors really miss the mark. It was a little embarrassing serving this to guests. Read more
recipe Szechuan Noodles
Anita San Clemente, CA 06-01-2009
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So good and great for parties!
Rated: 5 stars out of 5

The sauce is scrumptious. I made this for an Asian themed BBQ and it was a big hit.....guests brought the bowl to the table... for seconds! I omitted the Cayenne, and added 1 tsp red pepper flakes instead of chili oil for a less 'heated' version since I wasn't sure about the heat tolerance of guests. Did have to search for tahini but it was worth it. For a portable version, you might try adding just enough sauce to keep the pasta from sticking, then bring the rest of the sauce to mix in at the destination. Love Ina's cooking!! Read more
recipe Szechuan Noodles
Eleni long island city, NY 03-15-2009
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Question...please help!
Rated: 5 stars out of 5

I would like to make this recipe for a group bbq. I have no problem making any of Ina's recipes for the first time and serve... it to guests. Ina is the best chef on FN in my opinion!! This recipes states, however, that you should eat the meal right away as the soy sauce breaks down the pasta. It seems that many people have made this recipe for get togethers. Can I make the recipe at home and serve it a couple hours later?? Or will the pasta break down. We have a bbq at a beach on Long Island every year and I always like to make a nice pasta dish to serve, but I have to make it at home and it is served hours later. Please help!!! Read more
recipe Szechuan Noodles
PAULA QUINCY, MA 01-25-2009
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IT'S A FAVORITE
Rated: 5 stars out of 5

I've been making this recipe since I first saw it aired on "Barefoot Contessa", it's always a hit. I wrote the recipe down on... the inside of a paperback I was reading, since then, I sold the book at a book sale, the person who bought the book now makes the recipe and loves it too!! It's my bring-along dish to potluck and cookouts. Ina Garten is truly the best. If I could pick only one chef to follow it would definitely be her!!!Read more