Szechuan Noodles
Show: Barefoot ContessaEpisode: Summer Beach BBQ
Rate This RecipeRead users' reviews (52)
- Recipe categories: Meat, Pasta, Noodles, Nuts, Vegetables, Peppers,
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Average Rating:
Total Reviews: 52
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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!
By jjacquemin_796884
New Haven, CT
on June 24, 2011
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Great recipe! Loved it very much.
By jennipaint
on June 22, 2011
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Fantastic! My boyfriends fav chinese restaurant dish is Sesame Noodles and this was even better! A lot of ingredients, but worth it. I left out the garlic cloves (allergies and substituted with a small amount of garlic powder (1/2 t, left out the chili oil and used only 2 scallions. It made a ton of food, but leftovers were fabulous. I also used 1/2 spaghetti noodles and 1/2 Udon noodles. Great dish! I'm passing it along to friends. Perfect for a summer picnic or potluck.
By jessieE777
Chandler, AZ
on June 03, 2011
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The sauce was decent, but I would not make this again. Too much work and too many ingredients for an average dish.
By MarsieDotes
East Coast
on March 28, 2011
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This is one of my "go to" dishes when I have crowds of people over in the summer. Super easy (although sooooo many ingredients go into that food processor.... make the sauce ahead, chop veggies and at last minute, cook the pasta and toss. You can add grilled shrimp or bite size pieces of chicken or salmon. My 19 year old son always asks for this when he's home!
By annmarie73_11808037
Ypsilanti, MI
on March 23, 2011
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Loved this dish! Be it Asian, Szechuan, Asian-inspired or whatever, it is delicious!!! Full of flavor. I have never used tahini paste before and found it easily at the grocery store. It was amazing. I didn't want to buy alot of extra ingredients so I used sriracha (sp? instead of the oil. Turned out perfect. MAKE THIS!!!!!
By leskat
on February 04, 2011
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I have been making this for about a year. It is one of my favorite recipes. This is my first review; I just felt compelled to write it when I saw some of the negative reviews. I follow the sauce recipe just as it is, but vary the veggies slightly. Usually, I put a little less pepper in it, but add some carrot strips and pea pods. Then you have red, yellow, orange, and green. I use less pasta also because I like a lot of sauce! I think if you love tahini and asian flavors, you will love this!
By Hazelrigg
on January 22, 2011
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Ina should stick to French, New England, and Jewish recipes. This one is not at all Chinese. There's too much ginger and sesame oil and soy sauce, vodka should be used instead of sherry, salad oil and any kind of vinegar are out of place, Asian wheat noodles (like the Japanese udon should be used instead of spaghetti, the scallions should be omitted, and extra ingredients should be limited to a simple topping of slivered cucumber and carrot.