Szechuan Noodle Toss Recipes

Steps:

• Prepare spaghetti according to package directions; drain, rinse with cold water, drain again.
• Put spaghetti in a large bowl; set aside.
• In a big skillet, heat 2 tablespoons sesame oil.
• Add red pepper strips, green onions, and garlic; saute and stir occasionally for 2 minutes.
• Stir in spinach; cover and cook over medium heat for 3 minutes or until spinach is wilted.
• Remove skillet from heat and let cool.
• Spoon spinach mixture over spaghetti.
• Add in the chicken and water chestnuts.
• In a small bowl, combine 2 tablespoons sesame oil, and the remaining ingredients; stir to combine.
• Pour over pasta/spinach/chicken; gently toss to coat.
• Serve immediately.

Steps:

• 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 a colander, place it in a large bowl, and while still warm, 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.

Steps:

• 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 until just done, not soft.
• Drain the pasta in a colander, place it in a large bowl, and while still warm, 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.
• Enjoy!