A couple of weeks ago, I happened to tweet that I was devouring a bowl of szechuan noodles with peanut sauce…and have since been inundated with readers requesting the recipe. So, here goes! This is one that I totally ad-libbed based on the contents of my fridge, and luckily, the end result was so good, it’s now on regular rotation. It’s the perfect crunchy-cool-warm-spicy-sweet combo – and feel free to change up the ingredients based on what you’re in the mood for! I could totally envision shredded carrots added to the mix, or peanuts swapped out for cashews – really, the combinations are endless. But definitely follow the instructions for the addictive sauce…I wanted to eat it by the spoonful!
- 3 garlic cloves, chopped
- 2 tbsp fresh ginger, peeled and chopped
- 1 tbsp sesame oil
- 2 tbsp tahini
- 2 tbsp smooth peanut butter
- 1/3 cup low-sodium soy sauce
- 2 tbsp sherry vinegar
- 2 tbsp cup honey
- 1/4 teaspoon freshly ground black pepper
- 1 pound fresh linguine
- 1 red bell pepper, julienned
- 1 cup sugar snap peas, blanched
- 4 scallions, sliced diagonally (white and green parts)
- 1/2 cup chopped herbs (I used basil, cilantro and mint)
- 1/4 cup roasted peanuts, chopped
Place the garlic and ginger in a food processor fitted with a steel blade. Add the ingredients through the black pepper. Purée the sauce.
Cook the linguine al dente. Drain, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red bell peppers, sugar snap peas, scallions, herbs, remaining sauce and peanuts; toss well. Serve warm or at room temperature.
*sauce adapted from barefoot contessa