Szechuan noodles
Recipe by:
Ina Garten
10
25
6-8
Easy
- 6 garlic cloves, chopped
- 30g fresh ginger, peeled and chopped
- 120ml vegetable oil
- 100ml tahini (sesame paste)
- 80g smooth peanut butter
- 120ml good soy sauce
- 60ml dry sherry
- 60ml sherry vinegar
- 50ml honey
- 1/2 tsp hot chilli oil
- 2 tbsp dark sesame oil
- 1/2 tsp freshly ground black pepper
- 1/8 tsp ground cayenne pepper
- 500g spaghetti
- 1 red pepper, julienned
- 1 yellow pepper, julienned
- 4 spring onions, sliced diagonally (white and green parts)
1) 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, chilli oil, sesame oil and ground peppers. Puree the sauce.
2) Add a 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 3/4 of the sauce.
3) Add the red and yellow peppers and spring onions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.
