Has this ever happened to you… that you see or hear a recipe that calls your attention and realize you have ALL the ingredients in your fridge and pantry to make it that same night?
That’s exactly what happened when I learned this recipe. I saw it once and said to myself “This is what I am having for dinner tonight”. Of course, I changed up the recipe so that I would be able to handle the spiciness. My spice tolerance has improved, but not thaaaaaaat much.
These noodles were originally Szechuan Asian Noodles from Ina Garten, but my version is just Spicy Asian Noodles. The spiciness comes from the ginger and the pinch of red pepper flakes, a new addition in my pantry. If you prefer no spice at all, just omit them.
SPICY ASIAN NOODLES
3 garlic cloves, chopped 1/8 cup fresh ginger, peeled and chopped 1/4 cup vegetable oil 1/2 cup smooth peanut butter 1/4 cup good soy sauce 1/4 cup sherry vinegar 1/8 cup honey 2 tablespoons dark sesame oil 1/2 teaspoon freshly ground black pepper Small pinch of red pepper flakes 1/2 pound spaghetti 1/2 red bell pepper, julienned 1/2 yellow bell pepper, julienned 2 scallions, sliced diagonally (white and green parts)
- In a large pot of boiling salted water, cook the spaghetti al dente.
- Meanwhile, place in a food processor the garlic, ginger, vegetable oil, peanut butter, soy sauce, sherry, sherry vinegar, honey, sesame oil, and the ground peppers. Puree the sauce until smooth.
- Drain the pasta in a colander, and return the drained pasta to the same pot and 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.
This tastes to me very much like pad thai… so it’s a good facsimile.