Ingredients
-
6
-
1/4
-
1/2
-
1/2
-
1/2
-
1/2
-
1/4
-
1/4
-
1/4
-
1/2
-
-
-
-
-
Directions
Szechuan Noodles, From the Barefoot Contessa, this makes a great sidedish or lunch on it’s own!, Very good. We really enjoyed this with an Asian dinner. Thanks for sharing, Sharon.
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Steps
|
1
Done
|
Place the Garlic and Ginger in a Food Processor Fitted With a Steel Blade. |
|
2
Done
|
Add the Vegetable Oil, Tahini, Peanut Butter, Soy Sauce, Sherry, Sherry Vinegar, Honey, Chili Oil, Sesame Oil, and Ground Peppers. |
|
3
Done
|
Puree the Sauce. |
|
4
Done
|
Add a Splash of Oil to a Large Pot of Boiling Salted Water and Cook the Spaghetti Until Just Done, not Soft. |
|
5
Done
|
Drain the Pasta in a Colander, Place It in a Large Bowl, and While Still Warm, Toss With 3/4 of the Sauce. |
|
6
Done
|
Add the Red and Yellow Bell Peppers and Scallions; Toss Well. |
|
7
Done
|
Serve Warm or at Room Temperature. |
|
8
Done
|
the Remaining Sauce May Be Added, as Needed, to Moisten the Pasta. |
|
9
Done
|
Enjoy! |
