For Sauce:

Mince together in a food processor

   6 cloves Garlic

   1/4 cup fresh ginger, peeled & chopped

 

Add the following ingredients and mix well in the processor:

   1/2 cup vegetable oil or chicken broth

   1/2 cup tahini

   1/2 cup peanut butter

   1/2 cup soy sauce

   1/4 cup dry sherry

   1/4 cup sherry vinegar

   1/4 cup honey

   1/2 tsp chili oil

   2 Tbsp sesame oil

   1/2 tsp pepper

   1/8 tsp cayenne

 

Slice peppers in thin strips.  Chop scallions & snow peas.  Set aside until serving time.

   1 sweet red pepper

   1 sweet yellow pepper

   4 scallions

   1 cup snow peas -thinly sliced on diagonal - optional

 

   1 lb. spagetti

Cook pasta to ‘al dente’ drain.  Toss with 3/4 of the sauce while warm.  Add peppers and scallions.  Serve warm or at room temperature.  Add remaining sauce to moisten if needed.

 

Szechuan Noodle Salad

From the Barefoot Contessa Cookbook. Her recipies never fail to impress.