SZECHUAN SESAME NOODLES RECIPES

Name: Szechuan Sesame Noodles
Yield: Makes 6 side-dish servings
Ingredients: 8 ounces thin dried Asian noodles or linguine; 4 tablespoons oriental sesame oil; 3 tablespoons chopped peanuts; 2 tablespoons finely chopped peeled fresh ginger; 3 large garlic cloves, minced; 6 tablespoons bottled teriyaki sauce; 2 tablespoons fresh lime juice; 1 teaspoon chili-garlic sauce; 1 1/2 cups thinly sliced green or red onions

SZECHUAN SESAME NOODLES RECIPE | EPICURIOUS

Szechuan Sesame Noodles Recipe | Epicurious image

Spicy Szechuan dishes were quite the thing in the seventies; around that time, pasta was also coming into its own. This recipe features ingredients that are widely available in the Asian foods section of most markets. If you like, add snow peas and sliced red bell pepper for some crunch.

Provided by EPICURIOUS.COM

Yield Makes 6 side-dish servings

Number Of Ingredients 9

Ingredients

8 ounces thin dried Asian noodles or linguine
4 tablespoons oriental sesame oil
3 tablespoons chopped peanuts
2 tablespoons finely chopped peeled fresh ginger
3 large garlic cloves, minced
6 tablespoons bottled teriyaki sauce
2 tablespoons fresh lime juice
1 teaspoon chili-garlic sauce
1 1/2 cups thinly sliced green or red onions

Steps:

Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain; return noodles to same pot. Mix in 1 tablespoon oil and peanuts.
Heat 3 tablespoons oil in heavy small skillet over medium-low heat. Add ginger and garlic; stir 10 seconds. Add teriyaki sauce, lime juice and chili sauce; simmer 30 seconds. Mix sauce and onions into noodles. Season with salt and pepper. Serve warm or at room temperature.

SZECHUAN NOODLES RECIPE - CHINESE.FOOD.COM

Szechuan Noodles Recipe - Chinese.Food.com image

Make and share this Szechuan Noodles recipe from Food.com.

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

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

Steps:

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 until just done, not soft.
Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 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.
Enjoy!

Nutrition Facts : Calories 815.3, FatContent 44.5, SaturatedFatContent 6.8, CholesterolContent 0, SodiumContent 1464.2, CarbohydrateContent 85.3, FiberContent 7, SugarContent 17.3, ProteinContent 22.5

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