Szechuan Noodles

This is a great lunch dish since you don’t even have to heat it up!

Szechuan Noodles

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini
1/2 cup smooth peanut butter
1/2 cup soy sauce
1/4 cup dry sherry
1/4 cup sherry or white wine vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons sesame oil
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 pound spaghetti noodles
2 red or yellow bell peppers, sliced
4 green onions, sliced (optional)

1. Place the garlic and ginger in a food processor fitted with a steel blade.
2. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, vinegar, honey, chili oil, sesame oil, black pepper, and cayenne pepper.
3. Puree the sauce.
4. Boil the spaghetti according to package directions.
5. Drain the pasta and place in a large bowl. While still warm, toss with three-quarters of the sauce.
6. Add the bell peppers and green onions; toss well.
7. Serve warm or at room temperature.
8. Add remaining sauce, as needed, to moisten the pasta.

My notes: This is a long list of ingredients, but you can adjust the ingredients and measurements to your taste or what you have in your pantry. Enjoy!

Adapted from The Barefoot Contessa Cookbook by Ina Garten.