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Nutrition Facts
Serving Size 1 (298g) Recipe makes 6 servings The following items or measurements are not included below: 1/4 cup sherry wine vinegar hot chili oil
Calories 847
Calories from Fat 400		(47%)
Amount Per Serving		%DV
	Total Fat 44.5g	68%
	Saturated Fat 6.8g	34%
	Monounsaturated Fat 15.7g
	Polyunsaturated Fat 19.5g
	Trans Fat 0.1g
Cholesterol 0mg		0%
Sodium 1465mg		61%
Potassium 626mg		17%
Total Carbohydrate 86.4g		28%
	Dietary Fiber 7.0g	28%
	Sugars 16.9g
Protein 22.5g		44%
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Szechuan Noodles

Recipe #114262 | 35 min | 25 min prep | add private note

⁽¹³⁾ RATE IT NOW Print Recipe

By: Sharon123
Mar 25, 2005

From the Barefoot Contessa, this makes a great sidedish or lunch on it's own!

SERVES 6 (change servings and units)

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!

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Featured Reviews for This Recipe

From: rosslare

On Aug 10, 2009

Yummy! Wonderfull dressing with garlic, ginger, tahini, peanut butter and all the good things!

1 person found this review helpful

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From: Chef #783089

On May 28, 2009

Delish! Made it with red wine vinegar instead of sherry and made my own chili oil. Great cold or slightly warm! I like it spicy so I may add more, but it's a great starter recipe to work with.

1 person found this review helpful

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From: whisks

On Jan 29, 2006

this noodle dish is really is delicious, and the sauce is extremely versatile, so don't just save it for the pasta. it is fantastic as a sauce for all different types of meat. the sauce also keeps pretty well, so if you prepare some in advance, you'll have an almost instant meal. it is also very leftover friendly - just stir it all in - any cold cut of meat, cooked vegetables can be given a new lease of life. i've even prepared a platter of steamed vegetables, boiled eggs and sliced meat for dipping into the sauce. if you enjoy spicy food, this is a great alternative to satay sauce.

5 people found this review helpful

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From: mliss29

On Aug 10, 2008

Delicious! But kind of rich. I might serve it again as a side dish or with a side dish that is lighter. My one-and-a-half year old gobbled it up! Thanks! Recipe-napped in the Veg*n Recipe Swap. Oh! I didn't use sherry (or cayenne) and I was going to try the suggested substitution for the vinegar but discovered I was out of red wine vinegar. So I used rice vinegar instead.

2 people found this review helpful

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