Spaghetti with Sichuan Sauce and Other Ideas

Along with the “other ideas”, is not one, but 4 recipes, all consisting of a sauce that goes on to cooked spaghetti. For the sake of simplicity, I have split the others off into three separate posts:
Spaghetti with Fresh Tomato Sauce
Linguine with Spinach Pesto
Spaghetti with Roasted Red Pepper Sauce

This one might be my favorite – the version of “Cold Sesame Noodles”, found as an appetizer in many Chinese restaurants. The sauce is spicy with crushed red pepper, and the julienned cucumbers provide a cooling and welcome relief from the heat.

Sichuan Sauce:
1/3 cup each, peanut butter and water
2 tablespoons each, reduced-sodium soy sauce and cider vinegar
1 teaspoon grated fresh ginger
1 large clove garlic
1 ½ teaspoons dark roasted sesame oil
¼ teaspoon crushed red pepper

What the sauce goes on:
6 – 8" seedless cucumber, peeled and julienned
1 cup shredded carrots
¼ cup sliced scallions
1 pound cooked thin spaghetti, drained and then rinsed with cold water

Process sauce ingredients in a food processor or blender until smooth.

Scrape contents into a large serving bowl. Stir in cucumber, carrots, and scallions, then cold pasta. Stir to mix and coat.


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