Szechuan Noodles

Szechuan Noodles

wtorek, 28 stycznia 2014

Szechuan Noodles

Time: 35 mins

Ingredients

• 6 garlic cloves, 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 wine vinegar (or try 1/8 balsamic vinegar,1/8 red wine vinegar)
• 1/4 cup honey
• 1/2 teaspoon hot chili oil
• 2 tablespoons dark sesame oil
• 1/2 teaspoon fresh ground black pepper
• 1/8 teaspoon ground cayenne pepper
• 1 lb spaghetti
• 1 red bell pepper, julienned
• 1 yellow bell pepper, julienned
• 5 scallions, sliced diagonally (white and green parts)

Directions

• 1 Place the garlic and ginger in a food processor fitted with a steel blade.
• 2 Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers.
• 3 Puree the sauce.
• 4 Add a splash of oil to a large pot of boiling salted water and cook the spaghetti until just done, not soft.
• 5 Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce.
• 6 Add the red and yellow bell peppers and scallions; toss well.
• 7 Serve warm or at room temperature.
• 8 The remaining sauce may be added, as needed, to moisten the pasta.
• 9 Enjoy!