Szechuan Noodles

READY IN: 30mins
Recipe by Kozmic Blues

This spicy Asian inspired dish is absolutely delicious. I saw this made on one of Ina Garten's cooking shows and immediately HAD to try it. I omitted the oil called for in the original recipe and replaced it with water instead. I also gave alternate ingredients to replace the honey as a sweetener in order to make this vegan friendly. Hope you like it!

Top Review by Prose

The flavor of this sauce is FANTASTIC, but I would make 2 changes: less garlic and less water. When I make this again I will probably leave the water out and then add as needed. My sauce was soupy even after adding some cornstarch. I used gluten-free spaghetti and added some broccoli florets during the last few minutes of cooking. I used the agave nectar option and subbed sri racha for the hot chili oil. I agree with Elisa72 that the crunch of the almost-cooked peppers and scallions is lovely. I also added some mung bean sprouts. All in all this is a nice fast, easy, and delicious meal! Made for Veg*an Swap, June 2010

Ingredients Nutrition

Directions

  1. Place the first thirteen ingredients (garlic through cayenne pepper) into a blender, and blend until smooth.
  2. Cook the noodles of your choice according to package directions.
  3. Drain pasta and place in a large serving bowl.
  4. While still warm, toss the pasta with about 3/4 of the sauce.
  5. Add the julienned bell peppers and scallions and toss well.
  6. This dish is great served warm or even at room temperature.
  7. Remaining sauce can be added if pasta seems too dry.

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