Szechuan Noodles

• garlic cloves, chopped↗6
• fresh ginger, peeled and chopped↗1⁄4 cup
• vegetable oil↗1⁄2 cup
• tahini (sesame paste)↗1⁄2 cup
• smooth peanut butter↗1⁄2 cup
• good soy sauce↗1⁄2 cup
• dry sherry↗1⁄4 cup
• sherry wine vinegar (or try 1/8 balsamic vinegar,1/8 red wine vinegar)1⁄4 cup
• honey↗1⁄4 cup
• hot chili oil1⁄2 teaspoon
• dark sesame oil↗2 tablespoons
• fresh ground black pepper↗1⁄2 teaspoon
• ground cayenne pepper↗1⁄8 teaspoon
• spaghetti↗1 lb
• red bell pepper, julienned↗1
• yellow bell pepper, julienned↗1
• scallions, sliced diagonally (white and green parts)↗5

Step-by-step instructions

1. 1

   Place the garlic and ginger in a food processor fitted with a steel blade.

2. 2

   Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers.

3. 3

   Puree the sauce.

4. 4

   Add a splash of oil to a large pot of boiling salted water and cook the spaghetti until just done, not soft.

5. 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. 6

   Add the red and yellow bell peppers and scallions; toss well.

7. 7

   Serve warm or at room temperature.

8. 8

   The remaining sauce may be added, as needed, to moisten the pasta.

9. 9

   Enjoy!