[CH] Tonight's Dinner - Spicy Szechuan Noodles
RisaG (radiorlg@home.com)
Tue, 14 Aug 2001 21:43:22 -0400
This was adapted from The Barefoot Contessa Cookbook by Ina Garten, one of
the best cookbooks in a long time IMHO. The food is so simple and yet tastes
so wonderful. I made a few changes - I used rice wine instead of dry sherry,
I chopped up some chiles and put them on top as a garnish along with some
shreds of ginger (My DH hated that part, I loved it) and I shredded some red
onion and some cooked chicken to put on top.
This was delicious and so easy to do. Well worth the fat and calories IMHO.
* Exported from MasterCook *
Spicy Szechuan Noodles
Recipe By : RisaG, adapted from The Barefoot Contessa Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Chiles Main Dish
Pasta Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cloves garlic -- chopped
1/4 cup fresh ginger -- peeled & chopped
1/2 cup vegetable oil
1/2 cup sesame tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup rice wine
1/4 cup sherry vinegar
1/4 cup honey -- * see note
1/2 tsp hot chili oil
2 tbsp roasted sesame oil -- Kadoya brand prefer.
1/2 tsp freshly ground black pepper
1/8 tsp cayenne pepper
1 lb spaghetti
Garnishes:
1 yellow bell pepper -- julienne
1 red onion -- julienne
1 cucumber -- julienne
1 cooked chicken breast -- shredded
1 fresh chile (or 2) -- julienne**
For sauce:
Place garlic and ginger in food processor. Process until chopped fine. Add
vegetable oil, tahini, peanut butter, soy sauce, rice wine, sherry vinegar,
honey, chili oil and sesame oil. Puree the sauce.
For noodles:
Put a large pot of water up to a boil. When boilingh, add salt. Add noodles
and cook according to package directions. Drain pasta in colander, place in
a large bowl, and while still warm, toss with three-quarters of the sauce.
Add the garnishes and toss well. Serve warm or at room temp. The remaining
sauce may be added, as needed, to moisten the pasta.
- - - - - - - - - - - - - - - - - -
NOTES : Risa's notes:
* I used Garlic Honey I got at a festival. Use whatever you have, nothing
too fruity flavored.
** This is optional. For the Chile-Heads in the household, add the chiles.
For the non-CH leave them out. You can serve them at the table instead of
putting them in when cooking.
Book Note: Don't combine the sauce with the pasta until the last minute; the
soy sauce tends to break down the noodles and make them mushy.
RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 8/10/01