Szechuan Noodles - cooking recipe

Ingredients

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry wine vinegar (or try 1/8 balsamic vinegar,1/8 red wine vinegar)
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon fresh ground black pepper
1/8 teaspoon ground cayenne pepper
1 lb spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
5 scallions, sliced diagonally (white and green parts)

Preparation

Place the garlic and ginger in a food processor fitted with a steel blade.
Add the vegetable oil, tahini, peanut butter, 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 until just done, not soft.
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.
Enjoy!