Szechuan Noodles

Szechuan Noodles Recipe

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Patsy G


This is another Barefoot Contessa recipe I love,but made changes to. Instead of honey,I use brown sugar. I use hot spicy peanut butter and omit the cayenne, I also add a teaspoon of garlic chili sauce. I also add thin slices of cucumber and carrots. I omit the tahini and add 1/2 c regular,creamy peanut butter.
It's delicious!
My sister in law makes it and adds crushed peanuts just before serving. Make it your own,I don't think Ina would mind!

★★★★★ 1 vote


6 cloves garlic,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


1Place 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.

About Szechuan Noodles

Course/Dish: Pasta Sides