Ingredients:
6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/4-1/2 cup water, as needed to blend
1/2 cup tahini
1/2 cup smooth peanut butter
1/2 cup soy sauce
1/4 cup dry sherry
1/4 cup rice wine vinegar
1/4 cup agave nectar or 1/4 cup brown sugar or 1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 lb lo mein noodles or 1 lb spaghetti
1 red bell peppers, julienned
1 yellow bell peppers, julienned
4 scallions, white and green parts, sliced diagonally
Directions:
Place the first thirteen ingredients (garlic through cayenne pepper) into a blender, and blend until smooth.
Cook the noodles of your choice according to package directions.
Drain pasta and place in a large serving bowl.
While still warm, toss the pasta with about 3/4 of the sauce.
Add the julienned bell peppers and scallions and toss well.
This dish is great served warm or even at room temperature.
Remaining sauce can be added if pasta seems too dry.
Servings: 6
Time preparation: 20 min.
Time total: 30 min.