Shelly's Recipe

ASIAN NOODLES

Category: Salads - Poultry

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/3 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup red wine vinegar
1/4 cup honey
2 tbsp dark sesame oil
1/2 tsp freshly ground black pepper
1/8 tsp ground cayenne pepper (optional)
1 lb spaghetti
1 red bell pepper, julienned
6 scallions, sliced diagonally (white and green parts)
1 bunch broccoli, chopped
1 cup cooked chicken, chopped into bit size pieces

Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, red wine vinegar, honey, sesame oil, ground pepper and cayenne pepper. Puree the sauce.

Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Add the broccoli for the last 3 minutes of the cooking time for the pasta. Drain the pasta and broccoli in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red pepper, scallion and chicken; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.