szechuan noodles

this is a favourite from ina garten, the barefoot contessa. i started making this way back in 2000 and found the sauce very versatile. it makes a generous quantity which i keep in the fridge for cold cuts and as a salad and vegetable dressing.

converted for the thermomix from the barefoot contessa cookbook

6 garlic cloves,
60 grams fresh ginger, peeled
70 grams extra virgin olive oil
100 grams sesame paste (from asian grocery stores)
100 grams smooth peanut butter
100 soy sauce
60 grams dry sherry
60 grams sherry vinegar
60 grams honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
500 grams spaghetti
1 red capsicum, julienned
1 yellow capsicum, julienned
4 spring onions, sliced diagonally

place the garlic and ginger in the thermomix bowl and chop on speed 9 for 10 seconds. add the vegetable oil, sesame paste, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. mix for 20 seconds on speed 4.

cook the spaghetti al dente in boiling salted water. drain the pasta and place in a large bowl. whilst still warm, toss with some of the sauce. add the red and yellow capsicums and spring onions; toss well. serve warm or at room temperature. the remaining sauce may be added, as needed, to moisten the pasta.

keep any leftover sauce in the fridge for later use.