Szechuan Noodles
By
Patsy G
@lovetocookpatsy
1
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!
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!
Rating:
★★★★★ 1 vote5
Comments:
Ingredients
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·6 cloves garlic,chopped
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·1/4 cup fresh ginger, peeled and chopped
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·1/2 cup vegetable oil
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·1/2 cup tahini (sesame paste)
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·1/2 cup smooth peanut butter
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·1/2 cup good soy sauce
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·1/4 cup dry sherry
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·1/4 cup sherry vinegar
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·1/4 cup honey
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·1/2 teaspoon hot chili oil
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·2 tablespoons dark sesame oil
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·1/2 teaspoon freshly ground black pepper
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·1/8 teaspoon ground cayenne pepper
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·1 pound spaghetti
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·1 red bell pepper, julienned
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·1 yellow bell pepper, julienned
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·4 scallions, sliced diagonally (white and green parts
How to Make Szechuan Noodles
- 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.
About Szechuan Noodles
Course/Dish: Pasta Sides
