Ina Garten's Szechuan Noodles
6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini
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 black pepper
1/8 teaspoon cayenne pepper
1 pound spaghetti (I use whole wheat spaghetti when I want something healthier)
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced (white and green parts)
Place the garlic and ginger in a food processor. Add vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, black pepper and cayenne.
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. I have served this cold as well and it was tasty.
The remaining sauce may be added, as needed, to moisten the pasta.
Pairs Well With
This is so great to make ahead and serve at a picnic or for any lunch. Add more cayenne and chili oil if you want more of a bite.