4 Videos | Photo: Szechuan Noodles Recipe
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 MurrayAndOllie
Los Angeles
on March 18, 2013
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It's basically noodles with a peanut sauce folks so try not to get too hung up on whether or not it's szechuan If you're looking to make authentic Chinese food then I wouldn't suggest Ina, but if you just want simple, good food, then she's your gal. I did have everything on hand for this except for the dry sherry and the chili oil, which I found at my local gourmet grocery store no problem. I followed the recipe exactly. It was easy and it was tasty. My husband liked it more than me (he would have given it 5 stars, but we both enjoyed and I will definitely make this again. I probably wouldn't serve for guests as the main dish, but I would bring it to a potluck or serve it to my family for dinner. I will try adding more julienned veggies, tofu and sesame seeds next time. Makes more than enough sauce, plenty leftover for a peanut dipping sauce for spring rolls or a peanut salad dressing. Yum.
By accummins_7789794
Montgomery, AL
on October 07, 2012
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The first time I made this recipe, used Jif peanut butter and didn't like it at all. I saw several other posts saying how good it was, so tried it again, this time using natural peanut butter, and it is now one of our favorite things. Absolutely love it, and love to thin it with a little rice vinegar and toss with slaw ingredients for an asian peanut slaw.
By latoyanic_6298446
East Brunswick, NJ
on June 20, 2012
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the sauce was so good it could be eaten with a spoon (which i actually did. i didn't use spaghetti as it just didn't seem authentic... i used chinese ramen noodles which came out delicious! added snap peas and shredded carrots for an extra crunch. definitely a keeper recipe.
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