Recipe courtesy of Ina Garten

Szechuan Noodles

Name: Szechuan Noodles
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 6 to 8 servings
Cuisine: asian
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)

Getting reviews...

Level: Easy
Total: 35 min

Prep: 25 min
Cook: 10 min

Yield: 6 to 8 servings

Save 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

WATCH

Watch how to make this recipe.

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.