Szechuan Noodles

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!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 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

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.