Title: Szechuan Noodles
Categories: Clprime3
Yield: 1 servings

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 ts Hot chili oil
2 tb Dark sesame oil
1/2 ts Freshly ground black pepper
1/8 ts Ground cayenne pepper
1 lb 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 colander, place it in a large bowl,
and while still warm, toss with three-quarters 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.

Converted by MC_Buster.

Per serving: 4832 Calories (kcal); 275g Total Fat; (50% calories from fat);
116g Protein; 493g Carbohydrate; 0mg Cholesterol; 803mg Sodium Food
Exchanges: 26 Grain(Starch); 6 Lean Meat; 5 1/2 Vegetable; 0 Fruit;
50 Fat; 5 Other Carbohydrates

Recipe by: COOKING LIVE PRIMETIME SHOW #CPOOO8

Converted by MM_Buster v2.0n.