Wow! Two weeks have passed since my last post? Time just gets away from me – we’ve been busy with school, meetings, work, fantasy football drafts – you name it, it’s on our agenda. However, I am quite happy that I took the time to search Ina Garten’s vast collection of recipes to find the subject of today’s post – Szechuan Noodles.
Delicious! Easy! Gluten-free! Actually, Ina’s recipe used spaghetti, but I subbed in cellophane noodles. What I love most about this recipe is the versatility. My veggie mix consisted of snow peas, red, yellow, and orange peppers, and green onions, but you can certainly use your favorite mix. In fact, one recipe I found used asparagus, which would not only be delicious but gorgeous, too. If you wanted to add protein, you could toss in some tofu, chicken, or shrimp. I brought the leftovers to the office for my staff to try, and all I heard at lunch was mmms, aaahhhs, and requests for the recipe. I will make this again and again, in fact, I’m making it for our Labor day family cookout to go along with teriyaki chicken. 
All of the Ina's Garden hosts - April at The 21st Century Housewife, Chaya at Bizzy B. Bakes, Yummy Chunklet at Yummychunklet, Mia at Bright Morning Star, and yours truly - hope all of you will join us for our Indian Summer linky party – choose a summer or fall recipe! How easy is that? If you can't cook along with us this go round, please join us on September 15, for Cooking in Comfort, when you can link any of Ina’s comfort food recipes. Mac & Cheese? Chicken Pot Pie? Lasagna? I can’t wait to see what everyone makes!
Szechaun Noodles
1 pound spaghetti (I used cellophane noodles)
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 cup snow peas, sliced diagonally
4 scallions, sliced diagonally
4 scallions, sliced diagonally
Sauce ingredients
6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped (Subbed a pinch of powdered ginger)
1/2 cup vegetable oil
1/2 cup tahini
1/2 cup smooth peanut butter
1/2 cup soy sauce (LaChoy is gluten-free)
1/4 cup dry sherry (Subbed water)
1/4 cup sherry vinegar (I used white wine vinegar)
1/4 cup honey (Subbed agave nectar)
1/2 teaspoon hot chili oil (Subbed chili garlic sauce)
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1/4 cup fresh ginger, peeled and chopped (Subbed a pinch of powdered ginger)
1/2 cup vegetable oil
1/2 cup tahini
1/2 cup smooth peanut butter
1/2 cup soy sauce (LaChoy is gluten-free)
1/4 cup dry sherry (Subbed water)
1/4 cup sherry vinegar (I used white wine vinegar)
1/4 cup honey (Subbed agave nectar)
1/2 teaspoon hot chili oil (Subbed chili garlic sauce)
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
Prepare sauce by placing ingredients in a food processor or blender; puree until smooth and set aside until ready to use.
Julienne peppers, slice snow peas and green onions and set aside.
Cook spaghetti or rice noodles according to package directions. When cooked, drain and toss with 1/2 of the sauce; add peppers, pea pods, and green onions. Serve warm or at room temperature.
I've linked today's post to these lovely blogs - go visit them!
Made It On Monday
Let's Do Brunch
Your Whim's Wednesday
Foodie Wednesday
It's a Party!
Miz Helen's Full Plate Thursday
These Chicks Cooked
It's a Keeper Thursday
Recipe Swap Meet
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Oh wow! This looks awesome! I bet it would be great subbing spaghetti squash in too! :) I would like to take this home with me for dinner tonight... k?
ReplyDeletewe call it pansit , it's like chinese noodles...I like to try this...we usually prepare this kind of noodle on bithdays and fiesta. =)
ReplyDeleteLove cellophane noodles! I usually use them to make pancit, but your twist on Ina's recipe looks like I'll have to try them here as well.
ReplyDeleteFound you on the linkys this morning. Love this - - looks like something fast and easy to take to lunch! I'm now following you to get MORE healthy ideas :)
ReplyDeleteI shared the Asian Inspired Zucchini Noodles - you might like those, they are also (I believe) gluten free!! Stop by and check them out if you have time!
http://mrsnonoknows.blogspot.com
Carla :)
I started drooling when I saw this on Ina's Garden and then I started all over again when I saw it on Let's Do Brunch. Next week, if you link it to My Meatless Mondays, I will just go ahead and make these. Really, they look delicious.
ReplyDeleteYum, I love Ina Garten recipes.
ReplyDeleteHmm, I've never cooked with cellophane noodles before, but they look so classy! Do you find them at regular grocery stores? And that sauce sounds delicious, it's definitely going on my to-make list! Thanks for being part of the crew that puts Ina's Garden together, I had fun participating this month!
ReplyDeleteLove cellophane noodles! I have to try your recipe, looks delicious!
ReplyDelete-Lynn
Thanks, Lynn. Love how quick cellophane noodles are to prepare!
ReplyDeletexo,
Hi Allie, yes, the cellophane noodles are in the asian section of the grocery store. Thanks for visiting my kitchen!
ReplyDeletexo,
Louanne
Thank you!
ReplyDeleteHi Chaya - thank you! I will definitely link up to Meatless Mondays, and I think you'll love the noodles, one of my favorite Ina recipes. xo,
ReplyDeleteLouanne
Hi! Thank you for your kind comment! I visited your blog and I love the recipe for the zucchini noodles, as well as your other recipes. I'm also your newest follower. xo,
ReplyDeleteLouanne
Hi Louanne,
ReplyDeleteYour photo's of this dish are beautiful and the recipe looks delicious. I just love a dish like this. Hope you will have a great week and thanks so much for sharing with Full Plate Thursday.
Come back soon!
Miz Helen
The cellophane noodles were a great sub on that recipe, being more of an Asian ingredient. It sounds so good.
ReplyDeleteCongratulations!
ReplyDeleteYour great recipe is featured on Full Plate Thursday, hope you enjoy your Red Plate!
Miz Helen
Yeah! Thank you so much, Miz Helen!
ReplyDeletexo,
Louanne
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