Szechuan Noodles

Ingredients

6 garlic cloves chopped
cup chupped peeled fresh ginger
cup tahini (sesame paste)
cup good soy sauce
cup dry sherry
cup honey
teaspoon hot chili oil
2 tablespoons dark sesame oil
teaspoon freshly-ground black pepper
teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper julienned
1 yellow bell pepper julienned
4 scallions white and green parts sliced diagonally

Preparation

1
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.
2
Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in colander, place it in a large bowl, and while still warm, toss with three-quarters of the sauce. Add the red and yellow bell peppers and scallions; toss well.
3
Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

Tools

 



Yield:

18.0 servings

Added:

February 14, 2010

Creator:

Anonymous

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