Szechuan Noodles

By annekeeney

Ingredients

• 6 garlic cloves, chopped
• 1/4 c. fresh ginger, peeled and chopped
• 1/2 c. vegetable oil
• 1/2 c. tahini (sesame paste)
• 1/2 c. smooth peanut butter
• 1/2 c. good soy sauce
• 1/4 c. dry sherry
• 1/4 c. sherry vinegar
• 1/4 c. honey
• 1/2 t. hot chili oil
• 2 T. dark sesame oil
• 1/2 t freshly ground black pepper
• 1/8 t. ground cayenne pepper
• 1 lb. spaghetti
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 4 scallions, sliced diagonally (white and green parts)

Details

Servings 6
Preparation time 25mins
Cooking time 35mins

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 ti a lg. 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.