• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Szechuan Noodles

    Add to MenuAdd to Calendar

    Source: www.cookingindex.comReport recipe

    Rate this recipe:

    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, H, D, E
    MineralsCalcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 6 Garlic cloves - chopped

    2. 1/4 cup 59ml Chupped peeled fresh ginger

    3. 1/2 cup 118ml Vegetable oil

    4. 1/2 cup 118ml Tahini (sesame paste)

    5. 1/2 cup 99g / 3 1/2oz Smooth peanut butter

    6. 1/2 cup 118ml Good soy sauce

    7. 1/4 cup 59ml Dry sherry

    8. 1/4 cup 59ml Sherry vinegar

    9. 1/4 cup 59ml Honey

    10. 1/2 teaspoon 2 1/2ml Hot chili oil

    11. 2 tablespoons 30ml Dark sesame oil

    12. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

    13. 1/8 teaspoon 0.6ml Ground cayenne pepper

    14. 1 lb 454g / 16oz Spaghetti

    15. 1 Red bell pepper - julienned

    16. 1 Yellow bell pepper - julienned

    17. 4 Scallions white and green parts - sliced diagonally

    Instructions Jump to Ingredients ↑

    1. 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.

    2. 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.

    3. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

    4. This recipe yields ?? servings.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback