Tuesday, August 16, 2011

Laurie's Spicy Szechuan Noodles

Here it is! The Szechuan noodle of my past, recreated as delicious as remembered--seductively smooth, exhilarating fiery, and with just the right crunch and bite. Because of its intensity it works best served by itself rather than as part of an assortment of dishes for a Chinese dinner, but it is also fun to bring as a potluck dish. -- Laurie

3/4- 1 cup unsweetened chunky peanut butter*
8 Tablespoons soy sauce or tamari
6 Tablespoons dark sesame oil
4 Tablespoons red wine vinegar
2 Tablespoons minced preserved radish, or to taste (optional)**
4 teaspoons sugar
2-4 teaspoons chili paste with garlic
6-8 Tablespoons hot water (use pasta cooking water), or as needed

1 pound thin spaghetti, cooked al dente
3/4-1 cup finely minced scallion
1/4 cup chopped roasted peanuts (optional)

Combine the peanut butter, soy sauce or tamari, sesame oil, red wine vinegar, optional minced preserved radish, sugar, and chili paste with garlic. Add 6 Tablespoons hot water gradually, stirring until the ingredients are well mixed. Drain the cooked noodles, rinse quickly under cool water, and drain. Add the noodles to the sauce along with half the minced scallion and toss until they are coated evenly with sauce. Add additional hot water if the mixture is too thick and sticky. Turn into a serving bowl and sprinkle with the remaining minced scallion and the optional chopped peanuts. Serve at room temperature.

*You can use smooth rather than chunky peanut butter if that is what you have on hand, but if you do, use the smaller amount of peanut butter and add more chopped roasted peanuts.

** If you are omitting the minced preserved radish, you may want to add a generous pinch of salt.

Serves at least 4 as a main course or 6-8 as a first course.

1 comment:

Tam Cronin said...


It is Chip's birthday on Wednesday -- he turns 10! -- and we are making this for his birthday dinner!! He has asked me to double the recipe so he can eat it all week. :-) Thank you for sharing!!