Szechuan Noodles

Recipe Ingredients

6		Garlic cloves - chopped
1/4 cup	59ml	Chupped peeled fresh ginger
1/2 cup	118ml	Vegetable oil
1/2 cup	118ml	Tahini (sesame paste)
1/2 cup	99g / 3.5oz	Smooth peanut butter
1/2 cup	118ml	Good soy sauce
1/4 cup	59ml	Dry sherry
1/4 cup	59ml	Sherry vinegar
1/4 cup	59ml	Honey
1/2 teaspoon	2.5ml	Hot chili oil
2 tablespoons	30ml	Dark sesame oil
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/8 teaspoon	0.6ml	Ground cayenne pepper
1 lb	454g / 16oz	Spaghetti
1		Red bell pepper - julienned
1		Yellow bell pepper - julienned
4		Scallions white and green parts - sliced diagonally

Recipe Instructions

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, chili oil, sesame oil, and ground peppers. Puree the sauce.

Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in colander, place it in a large bowl, and while still warm, toss with three-quarters 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.

This recipe yields ?? servings.

Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0008) - from - the TV FOOD NETWORK

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