| Level: | Easy |
| Total: | 35 min |
| Prep: | 25 min |
| Cook: | 10 min |
| Yield: | 6 to 8 servings |
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 vinegar
- 1/4 cup honey
- 1/2 teaspoon hot chili oil
- 2 tablespoons dark sesame oil
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 1 pound spaghetti
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 4 scallions, sliced diagonally (white and green parts)
Instructions
- 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 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 618 |
| Total Fat | 35 g |
| Saturated Fat | 4 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 5 g |
| Sugar | 13 g |
| Protein | 16 g |
| Cholesterol | 0 mg |
| Sodium | 902 mg |
Reviews
The reviews are correct. It’s basically noodles, peanut butter and a few spices. Definitely not authentic nor is it impressive. Will keep looking for an authentic recipe.
I am a MASSIVE Ina Garten fan, but think this is more like a 3 star.
BEST PART ABOUT THE RECIPE
>>>EASY TO MAKE
>>>LOOKED GREAT
>>>TASTED GOOD, GOOD KICK
SO, WHY NOT FIVE STARS?
Usually an Ina Garten recipe makes me stop and appreciate the FLAVORS of what she assembled. This recipe somehow didn’t knock me over & wow me. I served to a group for lunch, and everyone complimented it. I think toasted sesame seeds & sugar snap peas would add more color, crunch & interest. Not sure I’d race to make this again, I’d be more inclined to try a different recipe
A good recipe for weeknights when there’s nothing in the fridge, but no more than that.
The sauce was good, but overpowering for me and my family. We ended up throwing it away, which was disappointing. I usually love Ina’s recipes and trust them to be tasty. I guess it’s a matter of opinion:)
Asian food isn’t my favorite, but I tried someone else’s dish that was similar and thought this would be close to it. Thanks Ina! It was good, but not my favorite:(
This is very yummy! There was plenty of sauce for a pound of pasta and there was some left over that I’m planning on using as peanut sauce for a chicken satay dish. I substituted the vegetable oil for just water as I didn’t see a reason to add oil to a sauce that already contains peanut butter and tahini sauce. I also added the juice of a lemon, sesame seeds and julienned cucumber. Will make it again
Yum, I grilled the veggies without oil, added cremini mushrooms. Fabulous. Next time I’ll add even more veggies, broccolli, onion, sugar snaps? Can’t wait to make this for my vegitarian sister-in-law. There’s no cheese and it’s delicious. Thanks Ina
This recipe is exactly the same as Ina’s Szechuan Noodles with Chicken and Broccoli – minus the chicken. Good either way, but better WITH the chicken for a one dish meal. Yum!!
Delicious! This sauce is so yummy. I like to make it a day or two ahead and let the flavors develop. Natural peanut butter works better than the processed kinds. Another great recipe that uses simple, yet good ingredients yielding a great result. Thanks Ina. You’re the bomb-diggety!
Peanut and sesame allergies run in my family, so I used what was on hand which was sunflower seed and almond butter. They were none the wiser. I replaced the sherry and 1/4 cup vegetable oil with apple cider vinegar. The other 1/4 cup of vegetable oil was substituted with sunflower seed oil from the butter jar. I went with lo mein noodles this time, but can’t wait to try out buckwheat or ramen noodles as one of the other reviewers suggested. I added an entire head of julienned cabbage since there was an incredible amount of sauce from this recipe and still only used half the sauce! WOW! Plus, there was no oil used in boiling the noodles. It was a beautiful dish served warm or cold!
* I know the cayenne is to taste, but we used an entire tsp of ground cayenne and 3 fresh cayenne peppers in the sauce. YUMM!!
It’s basically noodles with a peanut sauce folks so try not to get too hung up on whether or not it’s szechuan If you’re looking to make authentic Chinese food then I wouldn’t suggest Ina, but if you just want simple, good food, then she’s your gal. I did have everything on hand for this except for the dry sherry and the chili oil, which I found at my local gourmet grocery store no problem. I followed the recipe exactly. It was easy and it was tasty. My husband liked it more than me (he would have given it 5 stars, but we both enjoyed and I will definitely make this again. I probably wouldn’t serve for guests as the main dish, but I would bring it to a potluck or serve it to my family for dinner. I will try adding more julienned veggies, tofu and sesame seeds next time. Makes more than enough sauce, plenty leftover for a peanut dipping sauce for spring rolls or a peanut salad dressing. Yum.