Szechuan noodles

INGREDIENTS

• ½ tsp salt
• ½ tsp black pepper
• 6 cloves of garlic
• ¼ cup ginger
• ½ cup vegetable oil
• ½ cup tahini
• ½ cup peanut butter
• ½ cup soy sauce
• ¼ cup dry sherry
• ¼ cup balsamic vinegar
• ¼ cup honey
• ½ tsp red chili oil
• 2 tbsp sesame oil
• An eighth tsp cayenne pepper
• 1 lb spaghetti
• 1 red bell pepper
• 1 yellow bell pepper
• 5 scallions

TOOLS

• 1 knife
• 1 peeler
• 1 colander
• 1 saucepan
• 1 wooden fork
• 1 food processor
• 1 bowl

Peel and chop the garlic.

Peel the ginger with a peeler, then chop it.

Destalk and halve the red and yellow bell peppers, then deseed and slice thinly. Peel the scallions’ outer layer, then cut them into thin slices.

Put the chopped ginger and garlic in a food processor. Add vegetable oil, tahini, peanut butter, soy sauce, dry sherry, balsamic vinegar, honey, red chili oil, sesame oil, and black pepper. Blitz for 2 minutes to get a puree.

Pour 20 cups of water into a saucepan and turn on the heat. Boil for 3 minutes. Then add the spaghetti and salt. Cook for 10 minutes, then remove from the heat.

Drain the cooked spaghetti in a colander.

Transfer the drained spaghetti to a bowl and drizzle three-quarters of the puree over them. Sprinkle with cayenne pepper and stir with a wooden fork. Then add the red and yellow bell pepper slices and scallion slices. Stir again with a wooden fork and drizzle with the rest of the puree.

It’s ready to be served !