Szechuan Noodles

Photo: flickr user scaredy_kat

Ingredients

6 garlic cloves chopped

cup chupped peeled fresh ginger

cup vegetable oil

cup tahini (sesame paste)

cup smooth peanut butter

cup good soy sauce

cup dry sherry

cup sherry vinegar

cup honey

teaspoon hot chili oil

2 tablespoons dark sesame oil

teaspoon freshly-ground black pepper

teaspoon ground cayenne pepper

1 pound spaghetti

1 red bell pepper julienned

1 yellow bell pepper julienned

4 scallions white and green parts sliced diagonally

Preparation

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.

Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in colander, place it in a large bowl, and while still warm, toss with three-quarters of the sauce. Add the red and yellow bell peppers and scallions; toss well.

Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.