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Ina Garten

Szechuan Noodles


Ingredients

  • 6 cloves garlic chopped
  • ¼ cup fresh ginger peeled and chopped
  • ½ cup vegetable oil
  • ½ cup tahini sesame paste
  • ½ cup smooth peanut butter
  • ½ cup good soy sauce
  • ¼ cup dry sherry
  • ¼ cup sherry vinegar
  • ¼ cup honey
  • ½ teaspoon hot chilli oil
  • 2 tablespoons dark sesame oil
  • ½ teaspoon freshly ground black pepper
  • 1/8 teaspoon ground cayenne pepper
  • 1 lb spaghetti
  • 1 red bell pepper julienned
  • 1 yellow bell pepper julienned
  • 4 scallions sliced diagonally (white and green parts)

Method

  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.
  2. 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.
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