Sczechuan Noodles

By á-174942

Ingredients

• 6 garlic cloves chopped
• 1/4 cup chopped peeled fresh ginger
• 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 (white and green parts) sliced diagonally

Details

Servings 8

Preparation

Step 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.

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.

This recipe yields 8 servings.