A tasty recipe that doesn’t require a passport
Szechwan Noodle Salad
3 garlic cloves
¼ cup fresh ginger, peeled and chopped
½ cup vegetable oil
½ cup tahini (sesame paste)
¾ cup peanut butter
½ cup soy sauce
¼ cup dry sherry
¼ cup sherry vinegar
¼ cup honey
½ teaspoon hot chili oil
2 tablespoons dark toasted sesame oil
½ teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound bow ties pasta
1 red bell pepper, julienned
1 yellow bell pepper, julienned
6 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, salt (to taste) 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 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.
Do not combine the sauce with the pasta until the last minute; the soy sauce tends to break down the noodles and make them mushy.
Recipe contributed by Christl Keller Carollo, a personal chef who caters to vegetarian, vegan and restricted diets. She can be reached at (248) 990-2018 or email@example.com