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Vegan Chinese Recipes
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Barefoot Contessa Ina Garten's Szechuan Noodles
From: Shabby Sign Shoppe

Yummy as a dressing, marinade or on noodles. Love the complex flavor of this salad. The sauce can actually be made a week ahead and then added to the hot cooked noodles just before serving.


  • 6 garlic cloves, chopped
  • 1/4 cup fresh ginger, peeled and chopped
  • 1/2 cup vegetable oil
  • 1/2 cup tahini
  • 1/2 cup peanut butter
  • 1/2 cup soy sauce
  • 1/4 cup dry sherry
  • 1/4 cup sherry wine vinegar
  • 1/4 cup honey-style sweetener
  • 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 noodles
  • 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, peanut butter, soy sauce, sherry, sherry vinegar, honey-style sweetener, chili oil, sesame oil, and ground peppers. Puree the sauce.

Add splash of oil to a large pot of boiling salted water and cook the noodles.

Drain the noodles in a colander, place it in a large bowl, and while still warm, toss with three-quarters 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 noodles.

Don't combine the sauce with the noodles until the last minute; the soy sauce tends to break down the noodles and make them mushy.