Description
Ina Garten’s Szechuan Noodles deliver a bold, spicy adventure through Chinese culinary traditions. Silky pasta swirls with zesty sesame and chili notes, creating a memorable dish that dances between heat and harmony while satisfying your deepest comfort cravings.
Ingredients
Scale
Primary Proteins and Noodles:
- 1 pound (454 grams) spaghetti
Sauce Ingredients:
- ½ cup (120 milliliters) tahini (sesame paste)
- ½ cup (120 milliliters) smooth peanut butter
- ½ cup (120 milliliters) good soy sauce
- ¼ cup (60 milliliters) dry sherry
- ¼ cup (60 milliliters) sherry vinegar
- ¼ cup (60 milliliters) honey
- 2 tablespoons (30 milliliters) dark sesame oil
- ½ teaspoon (2.5 milliliters) hot chili oil
- ½ teaspoon (2.5 milliliters) freshly ground black pepper
- 1/8 teaspoon (0.6 milliliters) ground cayenne pepper
Aromatics and Vegetables:
- 6 garlic cloves, chopped
- ¼ cup (60 milliliters) fresh ginger, peeled and chopped
- ½ cup (120 milliliters) vegetable oil
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 4 scallions, sliced diagonally (white and green parts)
Instructions
- Crush fresh ginger and garlic cloves in a food processor equipped with a steel blade until finely minced.
- Add creamy peanut butter, smooth tahini, roasted peanuts, low-sodium soy sauce, golden honey, spicy chili oil, fragrant sesame oil, tangy sherry vinegar, and ground black and white peppers to the processor.
- Pulse and blend the ingredients until a smooth, rich sauce forms, ensuring all components are well integrated.
- Fill a large pot with water, add a pinch of salt, and a tablespoon (15 milliliters) of vegetable oil. Bring to a rolling boil.
- Cook the spaghetti in the boiling water for 8-10 minutes, stirring occasionally, until pasta reaches an al dente texture.
- Drain the pasta in a colander, shaking off excess water, and transfer to a spacious mixing bowl.
- While the pasta is still warm, pour approximately 3/4 of the prepared sauce over the noodles, tossing gently to ensure even coating.
- Slice fresh scallions and dice vibrant red and yellow bell peppers into uniform, bite-sized pieces.
- Sprinkle the chopped vegetables over the sauced pasta and mix thoroughly to distribute ingredients evenly.
- Serve the dish warm or at room temperature, with remaining sauce on the side for those desiring additional moisture.
Notes
- Gather all ingredients before starting to streamline the cooking process and ensure a smooth preparation.
- Select high-quality, fresh vegetables to enhance the overall flavor and nutritional value of the dish.
- Chop ingredients uniformly to promote even cooking and create a consistent texture throughout the meal.
- Taste and adjust seasonings gradually, allowing flavors to develop and build complexity as you cook.
- Clean kitchen tools immediately after use to prevent ingredient buildup and make post-cooking cleanup easier.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: Chinese
Nutrition
- Serving Size: 6
- Calories: 600 kcal
- Sugar: 12 g
- Sodium: 800 mg
- Fat: 40 g
- Saturated Fat: 6 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 0 mg