First Up
04:49
First Up
Ina's Szechuan Noodles Recipe 04:49
Can't find Asian noodles? Ina uses regular pasta for her Szechuan noodles.
Now Playing
02:04
Now Playing
How to Cook Italian Pasta 02:04
Try our basic technique to cook perfect "al dente" pasta.
Now Playing
01:57
Now Playing
How to Julienne and Dice 01:57
Step up your knife skills with our tutorial on three classic cuts.
Now Playing
02:02
Now Playing
How to Mince Garlic 02:02
Throw out the jarred garlic and see how easy it is to mince like a pro.
Szechuan Noodles
- Level: Easy
- Total: 35 min
- Prep: 25 min
- Cook: 10 min
- Yield: 6 to 8 servings
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.
