Szechuan Noodles

 


In the world of comfort food, one of my favorite categories is what I call "bland and starchy". I know that may not sound too appetizing, but in my mind it includes the entire world of comforting pastas like carbonara, pasta Alfredo, mac n' cheese as well as mashed potatoes, buttery popcorn, risotto.... and this favorite from Ina Garten.

The peanut sauce makes this recipe - and can be used on it's own as a dipping sauce for spring rolls. I also added carrots and cilantro for a little more color and crunch.

Szechuan Noodles
serves 6

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil (I use canola)
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne papper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)
1/2 cup minced cilantro (optional)

Place garlic and ginger in a food processor fitter with a steel blade. Add vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil and ground peppers. Puree the sauce.

Bring a large pot of boiling salted water and cook the spaghetti al dente. Drain pasta in a colander and transfer to a large bowl. While pasta is still warm, toss with 3/4 of the sauce. Add red and yellow peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.