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    Sczechuan Noodles


    Source of Recipe


    Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved

    List of Ingredients





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    Sczechuan Noodles Copyright, 1999, The Barefoot Contessa Cookbook, All Rights Reserved
    Show: Barefoot Contessa
    Episode: Sunshine Food
    This recipe is available for a limited time only. Why?

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    Recipe Summary
    Difficulty: Easy
    Prep Time: 25 minutes
    Cook Time: 10 minutes
    Yield: 6 to 8 servings

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    6 garlic cloves, chopped
    1/4 cup fresh ginger, peeled and chopped
    1/2 cup vegetable oil
    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 pepper
    1 pound spaghetti
    1 red bell pepper, julienned
    1 yellow bell pepper, julienned
    4 scallions, sliced diagonally (white and green parts)

    Recipe



    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 3/4 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.



 

 

 


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