Ina Garten's Szechuan Noodles
Why I Love This Recipe
This is so great to make ahead and serve at a picnic or for any lunch. Add more cayenne and chili oil if you want more of a bite.
Ingredients You'll Need
6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini
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 black pepper
1/8 teaspoon cayenne pepper
1 pound spaghetti (I use whole wheat spaghetti when I want something healthier)
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced (white and green parts)
Directions
Place the garlic and ginger in a food processor. Add vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, black pepper and cayenne.
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. I have served this cold as well and it was tasty.
The remaining sauce may be added, as needed, to moisten the pasta.