Ingredients
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6 garlic cloves, chopped
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1/4 cup fresh ginger, peeled and chopped
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1/4-1/2 cup water, as needed to blend
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1/2 cup tahini
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1/2 cup smooth peanut butter
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1/2 cup soy sauce
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1/4 cup dry sherry
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1/4 cup brown sugar or 1/4 cup honey
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1/2 teaspoon hot chili oil
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2 tablespoons dark sesame oil
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1/4 teaspoon cayenne pepper
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1 red bell pepper, julienned
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1 yellow bell pepper, julienned
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4 scallions, white and green parts, sliced diagonally
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1/2 teaspoon ground black pepper
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1/4 cup rice wine vinegar
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1 lb lo mein noodles or 1 lb spaghetti
Instructions
- Place the first thirteen ingredients (garlic through cayenne pepper) into a blender, and blend until smooth.
- Cook the noodles of your choice according to package directions.
- Drain pasta and place in a large serving bowl.
- While still warm, toss the pasta with about 3/4 of the sauce.
- Add the julienned bell peppers and scallions and toss well.
- This dish is great served warm or even at room temperature.
- Remaining sauce can be added if pasta seems too dry.