Szechuan Noodles

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From the Barefoot Contessa, this makes a great sidedish or lunch on it's own!

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Ingredients [?]

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  • add   5 scallions, sliced diagonally (white and green parts)
  • add   1/2 cup good soy sauce
  • add   1/2 cup vegetable oil
  • add   1/4 cup fresh ginger
  • add   6 garlic cloves
  • add   1/2 cup tahini (sesame paste)
  • add   1/8 teaspoon ground cayenne pepper
  • add   1/2 teaspoon hot chili oil
  • add   1/2 teaspoon fresh ground black pepper
  • add   1/2 cup smooth peanut butter
  • add   1/4 cup honey
  • add   1 yellow bell pepper
  • add   1/4 cup sherry wine vinegar (or try 1/8 balsamic vinegar,1/8 red wine vinegar)
  • add   1 lb spaghetti
  • add   2 tablespoons dark sesame oil
  • add   1 red bell pepper
  • add   1/4 cup dry sherry


  1. Place the garlic and ginger in a food processor fitted with a steel blade.
  2. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers.
  3. Puree the sauce.
  4. Add a splash of oil to a large pot of boiling salted water and cook the spaghetti until just done, not soft.
  5. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce.
  6. Add the red and yellow bell peppers and scallions; toss well.
  7. Serve warm or at room temperature.
  8. The remaining sauce may be added, as needed, to moisten the pasta.
  9. Enjoy!