Barefoot Contessa Ina Garten's Szechuan Noodles Recipe #315397
Yummy as a dressing, marinade, oh and it's good on noodles too!
Love the complex flavor of this salad. The sauce can actually be made a week ahead and then added to the hot cooked pasta just before serving.
15 min | 15 min prep
SERVES 6 -8
- 6 garlic cloves, chopped
- 1/4 cup fresh ginger, peeled and chopped
- 1/2 cup vegetable oil
- 1/2 cup tahini
- 1/2 cup peanut butter
- 1/2 cup soy sauce
- 1/4 cup dry sherry
- 1/4 cup sherry 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
- 4 scallions, sliced diagonally (white and green parts)
- 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 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 three-quarters 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.
- Don't combine the sauce with the pasta until the last minute; the soy sauce tends to break down the noodles and make them mushy.
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5 stars