Szechuan Noodles
Started as an Ina Garten recipe, I changed it a bit, and she serves her’s cold. My kids like it hot. Eat it however you want.
Servings: 6-8
Ingredients:
6 cloves garlic, minced
¼ cup fresh ginger, minced
½ cup vegetable oil
½ cup tahini (sesame paste)
½ cup smooth peanut butter
½ cup soy sauce
¼ cup dry sherry
¼ cup sherry vinegar
¼ cup honey
½ teaspoon hot chili oil
½ teaspoon dark sesame oil
½ teaspoon pepper
⅛ teaspoon cayenne pepper
1 pound spaghetti
1 cup sugar snap peas, blanched
1 cup carrots, julienned
2 cup cooked chicken, cubed or shredded
4 scallions, sliced diagonally, white and green parts
Chef’s Note:
Do not be daunted by the long list of ingredients. This is a REALLY easy recipe and is fabulous to eat. Some ingredients are a little hard to find; tahini is sometimes in regular grocery stores, if not, it is a health food store staple. Sesame oil is usually in markets in the Asian food section, as is hot chili oil. If you can’t find the chili oil, and like heat, use hot chili flakes instead. Also, use any vegetables or meat you like in this recipe and if you want to go vegetarian and skip the chicken, its still great.
Instructions:
Place garlic and next 11 ingredients (garlic through pepper) into bowl of food processor. Process until smooth.
Bring a large pot of salted water to boil and cook spaghetti al dente. Drain the pasta in a colander, place in large bowl, and while still warm, toss with ¾ of the sauce.
Add the vegetables, chicken, and scallions. Toss well. Add remaining sauce if needed. Serve warm or at room temperature.