Thursday, May 13, 2010

Mix it Up: Szechuan Noodles

Szechuan Noodles
The Barefoot Contessa
Serves: 6 - 8
Cooking time: 10 min

- 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 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
- 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.  Ad 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 a oil to a large pot of boiling salted water and cook the spaghetti al dente.
Drain the pasta, place it in a large bowl.  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.

*I know the ingredient list looks rather long, and you probably don't have these stocked up on your spice rack, but I agree with Black*Eiffel - "Once you have all the ingredients for this {dish} it's a real sinch to make."  My mom makes a great pasta like this, I think I wanna try this one with her to see how we like it.

1 comment:

  1. The first step to an organized kitchen is to formulate a plan and assemble the proper items. One of the most challenging aspects of kitchen efficiency is organizing spices. Many recipes require an assortment of spices. Good thing the Spice rack is invented.