Sczechuan Noodles

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.5 teaspoon chili oil hot
• 2 tablespoons sesame oil dark
• 0.3 cup cooking sherry dry
• 0.3 cup ginger fresh peeled chopped
• 6  garlic cloves chopped
• 0.1 teaspoon ground pepper 
• 0.3 cup honey 
• 1  bell pepper red julienned
• 4  scallions white green sliced ( and parts)
• 0.3 cup sherry vinegar 
• 0.5 cup smooth peanut butter 
• 0.5 cup soya sauce good
• 1 pound pasta like spaghetti 
• 0.5 cup tahini (sesame paste)
• 0.5 cup vegetable oil 
• 1  bell pepper yellow julienned

Equipment

• food processor
• bowl
• pot
• colander

Directions

1. Place the garlic and ginger in a food processor fitted with a steel blade.
2. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
3. Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente.
4. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce.
5. Add the red and yellow bell peppers and scallions; toss well.
6. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.