1/4 Photos of Szechuan Noodles
Kozmic Blues's Note:
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!
My Private Note
Units: US | Metric
- 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
- 1Place the first thirteen ingredients (garlic through cayenne pepper) into a blender, and blend until smooth.
- 2Cook the noodles of your choice according to package directions.
- 3Drain pasta and place in a large serving bowl.
- 4While still warm, toss the pasta with about 3/4 of the sauce.
- 5Add the julienned bell peppers and scallions and toss well.
- 6This dish is great served warm or even at room temperature.
- 7Remaining sauce can be added if pasta seems too dry.
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Nutritional Facts for Szechuan Noodles
Serving Size: 1 (234 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 764.8
- Calories from Fat 438
- Total Fat 48.7 g
- Saturated Fat 7.6 g
- Cholesterol 0.0 mg
- Sodium 1796.5 mg
- Total Carbohydrate 61.8 g
- Dietary Fiber 7.4 g
- Sugars 4.1 g
- Protein 18.9 g
The following items or measurements are not included:
rice wine vinegar
hot chili oil