Ingredients
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6
-
1/4
-
1/4 - 1/2
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1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
1/4
-
1/2
-
-
-
-
-
Directions
Szechuan Noodles, This spicy Asian inspired dish is absolutely delicious. I saw this made on one of Ina Garten’s cooking shows and immediately HAD to try it. I omitted the oil called for in the original recipe and replaced it with water instead. I also gave alternate ingredients to replace the honey as a sweetener in order to make this vegan friendly. Hope you like it!, These noodles are delicious! They remind me of a dish used to love when Good Earth was in business – walnut mushroom au gratin. I followed other reviewers and left the water out, added broccoli and onion, and sauteed the vegetables. used just a pinch of the sugar and 1/2 tsp of the sesame oil (personal preference). If I made any changes for the next time it would be to decrease the soy sauce, to thicken it up a bit. Y*U*M., I have done this recipe and so glad you posted. This sets up beatifully and tastes over-the-top FANTASMAGORICAL. This is something to pass on and on and on.
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Steps
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1
Done
|
Place the First Thirteen Ingredients (garlic Through Cayenne Pepper) Into a Blender, and Blend Until Smooth. |
|
2
Done
|
Cook the Noodles of Your Choice According to Package Directions. |
|
3
Done
|
Drain Pasta and Place in a Large Serving Bowl. |
|
4
Done
|
While Still Warm, Toss the Pasta With About 3/4 of the Sauce. |
|
5
Done
|
Add the Julienned Bell Peppers and Scallions and Toss Well. |
|
6
Done
|
This Dish Is Great Served Warm or Even at Room Temperature. |
|
7
Done
|
Remaining Sauce Can Be Added If Pasta Seems Too Dry. |
