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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Szechuan Noodles Recipe

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This recipe for Szechuan Noodles is from The Cappella Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 tsp. hot chili oil
2 tbsp. dark sesame oil
1/2 tsp. pepper
1/8 tsp.ground cayenne pepper
1 pound spaghetti
1 red pepper, juliienned
1 yellow pepper, julienned
4 scallions, slice diagionally, white and green parts
Directions:
Directions:
Place garlic and ginger into a food processor. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil and cayenne pepper. Puree

Cook spaghetti until al dente. Drain spaghetti and place in large bowl. While still warm, toss with 3/4 of the sauce. Add the red and yellow peppers and scalllions. Toss well. Serve warm. or at room temperature. Remainder of sauce may be added as needed to moisture macaroni.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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