chelsea'srecipes

Szechuan Noodles
Fraser McKean

6 garlic cloves, chopped
¼ c. fresh ginger, peeled and chopped
½ c. vegetable oil
½ c. tahini (sesame paste)
½ c. smooth peanut butter
½ c. soy sauce
¼ c. dry sherry
¼ c. sherry vinegar
¼ c. honey
½ tsp. hot chili oil
2 Tbs. dark sesame oil



½ tsp. freshly ground black pepper
1/8 tsp. ground cayenne pepper
1 lb. spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white & green parts)

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 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.