Sczechuan Noodles
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
65
Sourness
46
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
1 cup
Vegetable Oil1 cup
Tahini Sesame Paste1 cup
Smooth Peanut Butter1 cup
Soy Sauce (good)1 cup
Sherry (dry)1 cup
Sherry Vinegar1 cup
Honey1 tsp
Hot Chili Oil1 tsp
Ground Cayenne Pepper450 g
SpaghettiDirections:
1
Place the garlic and ginger in a food processor fitted with a steel blade
2
Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers
3
Puree the sauce
4
Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente
5
Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce
6
Add the red and yellow bell peppers and scallions; toss well
7
Serve warm or at room temperature
8
The remaining sauce may be added, as needed, to moisten the pasta