Search This Blog

Sunday, February 6, 2011

Szechuan Noodles

I really like asian noodle dishes of all kinds- my dad gave me this recipe and its a great one! Although it requires some ingredients that many people, including me, don’t always keep stocked in their kitchen, like tahini, ginger root, toasted sesame oil… once you buy these ingredients you can make this recipe, and other asian recipes, multiple times with the leftovers. Its very easy to make and can be adapted based on whatever proteins and veggies you have in your fridge. This is a great main course dish, or a wonderful dish to bring to a potluck and share with friends. Its super yummy! Adapted from a variety of recipes, including Barefoot Contessa, and Gourmet, 2002. 
  • 12 oz. spaghetti noodles, cooked, rinsed with cold water, drained
  • 2 bell peppers (different colors, for pretty presentation)
  • snow peas
  • 3 scallions
  • optional: protein of choice (chicken, tofu, etc.)
Sauce for Pasta
  • 2 gloves of garlic
  • 1 inch piece of fresh ginger, peeled
  • 3 tablespoons tahini
  • 6 tablespoons peanut butter
  • 5 tablespoons soy sauce (reduce sodium or regular)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon hot sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon honey
  • 4 tablespoons hot water
  • 2 tablespoons toasted sesame oil
In the food processor blend all above ingredients, except the hot water and toasted sesame oil. Once smooth, slowly blend in the hot water.
Pour the cool, drained noodles into a big bowl. Add the toasted sesame oil and coat the noodles. To this bowl, add the sauce, the vegetables and the protein (if using). Stir together and serve!

No comments:

Post a Comment