Szechuan Noodles
Lisa Anthony
Another amazing recipe for potlucks, barbecues and feeding a crowd. There seems to be a pattern here. This recipe makes a huge bowlful but it is also really good the next day for lunch.
ingredients
- 6 cloves garlic (minced)
- 1/4 cup fresh ginger (minced)
- 1/2 cup vegetable oil
- 1/2 cup tahini
- 1/2 cup peanut butter (smooth)
- 1/2 cup soy sauce
- 1/4 cup sherry
- 1/4 cup sherry vinegar
- 1/4 cup honey
- 1/2 teaspoon hot chili oil
- 2 tablespoons sesame oil
- 1/2 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 1 pound spaghetti
- 1 red pepper (julienned)
- 1 yellow pepper (julienned)
- 4 green onions (chopped)
directions
- 1
Place garlic and ginger in a food processor. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil and ground peppers. Purée the sauce.
- 2
Cook the spaghetti and drain. While still warm, place in a huge bowl and toss with the sauce. Add the bell peppers and the green onions and toss lightly.
notes
Don't combine the sauce with the pasta until the last minute. Soy sauce breaks down the noodles and makes them kind of mushy.
Source: Lisa's Kitchen
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