Szechuan Noodles

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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.

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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.

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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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This recipe is mediocre at best. I will go back to my own recipe for cold sesame noodles next time. Also....one should never put oil into a pot of boiling water prior to cooking any pasta. This is a cardinal rule, especially in Italian kitchens. Oil in the water clings to the pasta...thus preventing any sauce from adhering to it. I am surprised Ina always adds oil to water prior.....when I see her doing this it's like chalk scratching on a blackboard to me. Just plain wrong.

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I made this exactly as written and my opinion is - don't bother making this recipe. Too many ingredients and too much effort for a surprisingly bland and unexciting dish. The sauce has an unpleasant texture and not enough flavor considering everything that went into it.
If you can cook at all, I bet you can 'wing' a Szechuan sauce better than this.

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some of these reviews are way off. this was fantastic very Chinese...give me a break spaghetti is chinese remember Marco Polo...I made this for a party of 10 and everyone had sconds....I threw in some Asian slaw and carrots..really good...thanks Ina

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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.

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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.

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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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Great recipe! Loved it very much.