Peanut Butter Noodles

IMG_1314(MARINA) And now, a post about Peanut Butter Noodles, or as they were originally named Szechuan Noodles by Ina Garten. This clunky, chunky, garlicky meal is full of flavor and color. What makes this dish so flavorful is either the garlic or the peanut butter. What makes this dish so colorful is the red peppers, the green peppers, and the orange peppers.

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It’s so simple as a throw-together dish…simple and nummy! Even though you have to get used to having bad breath, it’s worth it. I had two helpings of Peanut Butter Noodles when we made it last, and that’s not like me to have two helpings. Trust me, once you have this meal, you will crave it and all of its garliciousness (and you won’t mind the bad breath).

Peanut Butter Noodles are my fave pasta dish of all times. Apparently, my parents have been feeding this pasta bowl to me ever since I was 2 years old. Another reason to love it that it’s simple to make. All you have to do is chop some veggies, make the sauce in the food processor…

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cook the noodles, and toss it together in big bowl…how easy is that (a favorite Ina phrase)?!

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We change nothing from the Barefoot Contessa’s recipe because it’s so perfect, except to add different veggies like snow peas. This is THE recipe if you want a good noodle salad!

Szechuan Noodles (aka Peanut Butter Noodles) – with zero adjustments by Ina Garten (aka Barefoot Contessa)
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)

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.
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