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 lenetteho
on November 08, 2011
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I have been trying different recipes for Szechuan peanut noodles for years, looking for the wonderful dish that I used to eat at my favorite Chinese restaurant. Finally I have found it. This is complex and so satisfying. ALL noodles are originally Chinese, so the comment that spaghetti is not authentic is ridiculous. Also, the long list of ingredients is what makes this sauce so tasty. What is the big deal? Just measure and dump it in. Fast, easy and simply great.
By foodnetwork88
on July 11, 2011
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The liquified peanut butter dressing is icky, sticky and gooey. This coating leaves a gunky palette, just like eating a teaspoon of peanut butter. Maybe kids will be fine with it. I would not serve this at a party. I was intrigue by the receipe, and pity such as waste of so many ingredients.
By ndflynn_6809857
Apple Valley, MN
on July 05, 2011
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I don't really care if it's authentic szechuan or not, it was just plain good! I subbed in rice wine vinegar because I didn't have any sherry vinegar and added in fresh snow and sugar snap peas from the garden. It was delicious!
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