Sczechuan Noodles (Ina Garten) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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:
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 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.
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