{"id":4815,"date":"2005-11-28T18:15:38","date_gmt":"2005-11-29T01:15:38","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=4815"},"modified":"2010-05-18T18:19:57","modified_gmt":"2010-05-19T01:19:57","slug":"sczechuan-noodles","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=4815","title":{"rendered":"Sczechuan Noodles"},"content":{"rendered":"

6 garlic cloves, chopped <\/span><\/p>\n

1\/4 C. fresh ginger, peeled and chopped <\/span><\/p>\n

1\/2 C. vegetable oil <\/span><\/p>\n

1\/2 C. tahini (sesame paste) <\/span><\/p>\n

1\/2 C. smooth peanut butter <\/span><\/p>\n

1\/2 C. good soy sauce <\/span><\/p>\n

1\/4 C. dry sherry <\/span><\/p>\n

1\/4 C. sherry vinegar <\/span><\/p>\n

1\/4 C. honey <\/span><\/p>\n

1\/2 tsp. hot chili oil <\/span><\/p>\n

2 T. dark sesame oil <\/span><\/p>\n

1\/2 tsp. freshly ground black pepper <\/span><\/p>\n

1\/8 tsp. ground cayenne pepper <\/span><\/p>\n

1 pound spaghetti <\/span><\/p>\n

1 red bell pepper, julienned <\/span><\/p>\n

1 yellow bell pepper, julienned <\/span><\/p>\n

4 scallions, sliced diagonally (white and green parts) <\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

6 garlic cloves, chopped 1\/4 C. fresh ginger, peeled and chopped 1\/2 C. vegetable oil 1\/2 C. tahini (sesame paste) 1\/2 C. smooth peanut butter 1\/2 C. good soy sauce 1\/4 C. dry sherry 1\/4 C. sherry vinegar 1\/4 C. honey 1\/2 tsp. hot chili oil 2 T. dark sesame oil 1\/2 tsp. freshly ground black pepper 1\/8 tsp. ground cayenne pepper 1 pound spaghetti 1 red bell pepper, julienned 1 yellow bell pepper, julienned 4 scallions, sliced diagonally (white…<\/p>\n

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