Pasta

Szechuan Noodles – and big news!

Next week, we have two really, really, really REALLY big events coming up.

Huge.

Did I mention big?

I’m talking monumental.

Get this: Alexander is receiving an academic award (along with the rest of his team)  for winning the Nevada State Stock Market Game, and Sabrina is having her Sweet 16 party.

** gulp **

And to make it even more fun, these two events are happening back to back. His award ceremony is taking place Thursday night (complete with celebratory dinner prior to the event), and her party is set for Friday night at the house.

The biggest problem I am facing in preparation for these events?

Refrigerator space. 

MOM!!!!!!!!!!

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Szechuan Noodles – adapted from Ina Garten

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1 cup tahini (sesame paste)
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1 tbs. Sriracha
2 tbs. dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.

Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

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