Szechuan Noodles

I’m back! And appropriately, the first recipe I made after John Cooks May was an Ina one. I brought these to Becky’s cookout and they were a hit! I added broccoli to the proceedings (just threw it in the last minute of cooking the pasta), and omitted the sherry because I’m out of it.


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 vinegar

1/4 cup honey

1/2 teaspoon hot chili oil

2 tablespoons dark sesame oil

1/2 teaspoon freshly ground black pepper

1/8 teaspoon ground cayenne pepper

1 pound spaghetti or thin linguine

1 red bell pepper, julienned

1 yellow bell pepper, julienne

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 a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Add broccoli during last minute of boiling. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce (you’ll have some leftover sauce). Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature (we liked it at room temperature).


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Filed under pasta dishes, salads, vegetarian

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