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Easy Sesame Noodles

Source of Recipe

From "Go-To Dinners" by Ina Garten


Recipe Introduction

"This complex-tasting sauce is from an old Barefoot Contessa recipe but so much easier to make. All you do is throw the ingredients into a blender and give it a good buzz. The sauce will last for a week in the fridge, so you can make sesame noodles for one dinner and serve it with grilled chicken another night."

List of Ingredients

◦ 1 tablespoon coarsely chopped garlic (3 cloves)
◦ 2 tablespoons chopped fresh ginger
◦ � cup vegetable or canola oil
◦ � cup tahini, stirred
◦ � cup creamy peanut butter
◦ � cup soy sauce
◦ � cup sherry vinegar
◦ � cup dry sherry
◦ 2 tablespoons liquid honey
◦ 1 tablespoon toasted sesame oil
◦ 1 teaspoon chili paste or chili garlic sauce
◦ Kosher salt and freshly ground black pepper
◦ 1 pound spaghetti
◦ 4 scallions, white and green parts, sliced diagonally
◦ � cup salted, roasted peanuts, roughly chopped


Recipe

Place the garlic and ginger in the jar of a blender. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry vinegar, dry sherry, honey, sesame oil, chili paste, 1 teaspoon salt, and � teaspoon pepper and process until pur�ed.

Bring a large pot of water with 2 tablespoons salt to a full boil. Add the pasta and cook al dente for 10 to 12 minutes (according to the directions on the package). Transfer the spaghetti to a large serving bowl with tongs (don't drain it), bringing some of the cooking liquid with the pasta. While still hot, add enough sauce to coat the pasta and toss well. Add more cooking liquid, if necessary, to thin the sauce a little. Toss with the scallions and peanuts, sprinkle with salt, and serve warm or at room temperature.

Serves 6






❧ Note:
Combine the pasta and sauce just before serving or the soy sauce will make the pasta mushy.