Ina Garten Szechuan Noodles
This recipe features cooked spaghetti or Chinese-style noodles tossed in a rich, spicy sauce made with peanut butter, sesame oil, soy sauce, and chili oil. Fresh vegetables like scallions and bell peppers often add crunch and color, making the dish both hearty and refreshing.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 6 1x
- Category: Main Course
- Method: Boiling + Tossing
- Cuisine: Asian
Ingredients
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1 pound spaghetti or Chinese egg noodles
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¼ cup vegetable oil
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3 tablespoons sesame oil
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1 tablespoon minced garlic (about 3 cloves)
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1 tablespoon minced fresh ginger
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¼ cup soy sauce
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2 tablespoons rice vinegar
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2 tablespoons smooth peanut butter
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1 tablespoon sugar
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2 teaspoons chili oil (adjust to taste)
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1 red bell pepper, thinly sliced
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4 scallions, sliced on the diagonal
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2 tablespoons toasted sesame seeds
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Fresh cilantro leaves, for garnish (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the noodles according to package instructions until al dente. Drain and rinse under cold water to stop cooking. Set aside.
In a large bowl, whisk together the vegetable oil, sesame oil, garlic, ginger, soy sauce, rice vinegar, peanut butter, sugar, and chili oil until smooth and well combined.
Add the cooked, cooled noodles to the bowl with the sauce. Toss well to coat every strand evenly.
Mix in the sliced bell peppers and scallions. Toss gently again to distribute.
Transfer to a serving platter or individual bowls. Sprinkle with toasted sesame seeds and garnish with fresh cilantro if desired. Serve at room temperature or chilled.