Szechuan Noodles

This is another sure-fire drecipe from Ina Garten.  I pair it with Eli's Asian Salmon, but it can easily stand on its own as a filling and substantial salad. It would be perfect to take on a picnic.

 

SZECHUAN NOODLES

(serves 6 to 8)

1. 6 garlic cloves, chopped
2. 1/4 cup fresh ginger, peeled and chopped
3. 1/2 cup vegetable oil
4. 1/2 cup tahini(sesame paste)
5. 1/2 cup smooth peanut butter
6. 1/2 cup good soy sauce
7. 1/4 cup dry sherry
8. 1/4 cup sherry vinegar
9. 1/4 cup honey
10. 1/2 teaspoon hot chili oil
11. 2 tablespoons dark sesame oil
12. 1/2 teaspoon ground black pepper
13. 1/8 teaspoon ground cayenne pepper
14. 1 pound spaghetti
15. 1 red bell pepper, julienned
16. 1 yellow pepper, julienned
17. 4 scallions, sliced diagongally (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 and ground peppers. Puree the sauce.

Cook the spaghetti until it is just cooked with a bit of bite to the noodles (al dente). Drain the pasta, place it in a large bowl and while still warm, toss with three-quarters of the sauce. Add the red and yellow bell pepper and scallion and toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.