Prep 20 mins
Cook 10 mins
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!
- 6 garlic cloves, chopped
- 1⁄4 cup fresh ginger, peeled and chopped
- 1⁄4-1⁄2 cup water, as needed to blend
- 1⁄2 cup tahini
- 1⁄2 cup smooth peanut butter
- 1⁄2 cup soy sauce
- 1⁄4 cup dry sherry
- 1⁄4 cup rice wine vinegar
- 1⁄4 cup agave nectar or 1⁄4 cup brown sugar or 1⁄4 cup honey
- 1⁄2 teaspoon hot chili oil
- 2 tablespoons dark sesame oil
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon cayenne pepper
- 1 lb lo mein noodles or 1 lb spaghetti
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 4 scallions, white and green parts, sliced diagonally
- Place the first thirteen ingredients (garlic through cayenne pepper) into a blender, and blend until smooth.
- Cook the noodles of your choice according to package directions.
- Drain pasta and place in a large serving bowl.
- While still warm, toss the pasta with about 3/4 of the sauce.
- Add the julienned bell peppers and scallions and toss well.
- This dish is great served warm or even at room temperature.
- Remaining sauce can be added if pasta seems too dry.
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
No kidding, you were so right to leave the oil out Kozmic. This is a fantastic sauce, I wouldn't change a thing (OK, I did out of necessity have to leave out the sherry and cayenne). I make this type of sauce all the time, but have never used both tahini & peanut butter - what a great combo. I used different veg and since they needed more cooking just sauteed them first on the side and then tossed it all together. I used whole wheat spag, which was perfect with this thick sauce. I agree, you could pair this sauce with many different things. Even though the ingredients list looks long, it's such an easy recipe to prepare. Thanks KB!
These noodles are just fabulous! The delicious peanutty sauce is just complex enough to be interesting, but not so complex that it doesn't "work." I saved adding the water until the sauce was blended to get the best consistency, and found that it was perfect without it. The scallions and peppers lost just enough crunch being tossed with hot noodles to be compatible, but still retained crunch, which is just the way I like them. And I used ALL the sauce! It was too good to leave any out. This recipe could easily adapt to many variations - grilled chicken would taste great added to this, and the vegetable varieties are endless. I'll have fun experimenting with this (while leaving the sauce AS IS). Thanks for a great recipe (and for leaving out the half cup of oil - I can't imagine why it would need that!)