Szechuan Noodles
By: Anonymous
Published: Sunday, February 14, 2010 - 12:27am

Ingredients




6 garlic cloves chopped
cup chupped peeled fresh ginger
cup vegetable oil
cup tahini (sesame paste)
cup smooth peanut butter
cup good soy sauce
cup dry sherry
cup sherry vinegar
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.