Szechuan Noodles
Danielle
A friend made these for one of our “birthday dinners”. The peanut butter made it so unique and tastey! The kids might love this!
ingredients
- 6 Garlic cloves, chopped 1/2 tsp hot chili oil
- 1/4 cup fresh ginger, peeled & chopped 2 tbl dark sesame oil
- 1/2 cup vegetable oil 1/2 tsp freshly ground black pepper
- 1/2 cup Tahini (sesame paste) 1/8 tsp ground cayenne pepper
- 1/2 cup smooth peanut butter 1 lb spaghetti
- 1/2 cup good soy sauce 1 red bell pepper, julienned
- 1/4 cup dry sherry
- 1 yellow pepper, julienned
- 1/4 cup sherry vinegar 4 Scallions, sliced diagonally
- 1/4 cup honey (white & green parts)
directions
- 1
Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut better, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Purée 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 the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature.
- 3
Note: the sauce can actually be made a week ahead and then added to the hot cooked pasta just
- 4
Before serving.
- 5
This recipe is from the barefoot contessa cookbook…enjoy!!!
Source: Danielle
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