Kim from Ina Garten

Ingredients

• 6 garlic cloves, minced
• 1/4 cup fresh ginger, peeled & chopped
• 1/2 cup vegetable oil
• 1/2 cup tahini (sesame paste)
• 1/2 cup smooth peanut butter
• 1/2 cup soy sauce
• 1/4 cup dry sherry OR sherry vinegar OR white wine vinegar
• 1/4 cup honey
• 1/2 tsp hot chili oil
• 2 Tbs dark sesame oil
• 1/2 tsp ground black pepper
• 1/8 tsp cayenne pepper
• 1 pound spaghetti, cooked
• 1 red pepper, julienne
• 1 yellow pepper, julienne
• 4 scallions, sliced diagonally

Directions

Cook pasta, rinse with cold water for a cold salad, set aside. Place garlic through cayenne pepper in blender or food processor and puree.

Put pasta and vegetables in large bowl and cover with three-quarters of the sauce. Toss. Save the remaining sauce to moisten leftover noodles or make extra.

This is SO easy & good (even though there’s a lot of ingredients). It can be served hot for dinner or at temp at a picnic in Chinese to go boxes with chopsticks.