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Name: Sczechuan Noodles
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Japanese
Ingredients: 6 cloves garlic chopped, divided; 1/4 cup ginger peeled and chopped, divided; 1/2 cup olive oil; 1/2 cup tahini or hulled sesame seeds; 1/2 cup smooth peanut butter; 1/2 cup soy sauce; 1/4 cup dry sherry; 1/4 cup sherry vinegar optional; 1/4 cup honey to taste; 1/2 teaspoon hot chili sauce; 1/2 teaspoon black pepper; 1/8 teaspoon cayenne pepper to taste; 1 pound spaghetti; 1-2 bell peppers sliced; 1 carrot peeled and julienned; 1/2 cabbage sliced; 1 onion sliced; 1 can baby corn drained; 1 can water chestnuts drained

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INGREDIENTS

6 cloves garlic ; chopped, divided
1/4 cup ginger ; peeled and chopped, divided
1/2 cup olive oil
1/2 cup tahini ; or hulled sesame seeds
1/2 cup smooth peanut butter
1/2 cup soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar ; optional
1/4 cup honey ; to taste
1/2 teaspoon hot chili sauce
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper ; to taste
1 pound spaghetti
1-2 bell peppers ; sliced
1 carrot ; peeled and julienned
1/2 cabbage ; sliced
1 onion ; sliced
1 can baby corn ; drained
1 can water chestnuts ; drained

Servings

INSTRUCTIONS

In a food processor put the first 12 ingredients (garlic to cayenne pepper). Remember to leave out some garlic and ginger for the stir fry. Pulse until a smooth. (This makes enough sauce for two meals for my family.)

Bring a pot of water to boil. Cook spaghetti to al dente. Drain and set aside.

Slice vegetables for the stir fry. Heat a tablespoon of oil in a wok, over medium-high heat. If you like some spice, throw in some dried chilies as the oil is heating up. Once the oil is hot, take the reserved chopped garlic and ginger and add to the wok. Cook 1 minute, be careful not to let it burn.

Add carrots, onion. Cook for 2 min. then add bell peppers and cabbage. Cook to desired softness (I like to cook my vegetables about 6-10 minutes total so they are still crunchy.)

Add the pasta to your vegetables and add enough sauce to coat. Toss to cover evenly.

NOTES

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Sczechuan Noodles

6 cloves garlic chopped, divided
1/4 cup ginger peeled and chopped, divided
1/2 cup olive oil
1/2 cup tahini or hulled sesame seeds
1/2 cup smooth peanut butter
1/2 cup soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar optional
1/4 cup honey to taste
1/2 teaspoon hot chili sauce
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper to taste
1 pound spaghetti
1-2 bell peppers sliced
1 carrot peeled and julienned
1/2 cabbage sliced
1 onion sliced
1 can baby corn drained
1 can water chestnuts drained

Bring a pot of water to boil. Cook spaghetti to al dente. Drain and set aside.

Add carrots, onion. Cook for 2 min. then add bell peppers and cabbage. Cook to desired softness (I like to cook my vegetables about 6-10 minutes total so they are still crunchy.)

Add the pasta to your vegetables and add enough sauce to coat. Toss to cover evenly.

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Nutrition

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Serving Size: 1 Serving (400g)
Recipe Makes: 6 Servings

Calories: 697
Calories from Fat: 237 (34%)

Amt Per Serving		% DV

	Total Fat 26.3g	35 %
	Saturated Fat 4.4g	22 %
	Monounsaturated Fat 12.1g
	Polyunsanturated Fat 8.5g
Cholesterol 0mg		0 %
Sodium 649.8mg		22 %
Potassium 779mg		20 %
Total Carbohydrate 96.1g		28 %
	Dietary Fiber 9.8g	39 %
	Sugars, other 86.4g
Protein 21.7g		31 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 697

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