Sczechuan Noodles

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Sczechuan Noodles

 

6 garlic cloves, chopped

1/4 cup chopped peeled fresh ginger

1/2 cup vegetable oil

1/2 cup tahini

1/2 cup smooth peanut butter

1/2 cup good soy sauce

1/4 cup dry sherry

1/4 cup sherry vinegar

1/4 cup honey

1/2 teaspoon hot chili oil

2 tablespoons dark sesame oil

1/2 teaspoon freshly ground black pepper

1/8 teaspoon ground cayenne pepper

1 pound spaghetti

1 red bell pepper, julienned

1 yellow bell pepper, julienned

4 scallions, white and green parts, sliced diagonally

 

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 a colander, place it in a large bowl, and

while still warm, toss with 3/4 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.

Makes 8 servings.