Szechuan Noodles

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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.

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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.

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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!

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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!!!!!

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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!

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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.

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I agree- this recipe should be called "Asian-inspired" or "Asian-style", since it doesn't include Asian noodles or szechuan peppercorns... but anyway. With modifications, the sauce came out great. I substituted chili garlic sauce/paste to taste for the cayenne and black pepper - about 1 teaspoon; cut back on the vegetable oil and sherry vinegar - 1/4 cup each, roughly; cut back on the sesame oil - 1 teaspoon, roughly; and substituted a few splashes of Mirin, or rice wine vinegar, for the dry sherry. I used thin linguine, since it was what I had on hand in quantity at the time, and added more vegetables, including: julienned carrot, julienned cucumber, and sugar snap peas and asparagus, both cooked quickly and blanched. I don't eat chicken so I didn't add it, as she did when she made this on TV, but the next time around I might add some grilled shrimp for extra protein.

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Anything labeled as "szechuan" is incomplete if it does not include sichuan peppercorns. I believe the essence of szechuan style cooking is the numbingness of sichuan peppercorns, combined with the piquance of hot peppers. Though I do understand that it's rather difficult to find sichuan pepper in your local grocery store. However, there is no suitable substitute. Also, asian noodle recipes should not use sphaghetti. They should use udon noodles or other other kind of asian noodles. Sphaghetti is for italian recipes.

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Love the recipe. Lots of ingredients that will bring a great meal to enjoy with family and friends. Hot or cold the next day, it is a great fix for lunches during weekdays.

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This is awesome!!! Added french cut carrot sticks, baby bok choy, water chestnuts, fresh bean sprouts and pea pods along with the recommended veggies. Made this for friends and I cannot wait to make it again for my family. Everyone loved it.