Szechuan noodles from The Barefoot Contessa Cookbook (page 108) by Ina Garten

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Notes about this recipe

  • ohikel210 on August 16, 2024

    This is a super simple summer buffet dinner or side dish. It is vegetarian but is excellent with added grilled shrimp. I like to use fusilli as the pasta as it catches the sauce really well. If you want to make the pasta ahead and sauce it later, you must rinse it with cold water or toss with oil or it will stick together like glue. You can sauce cool pasta if you warm up the sauce.

  • averythingcooks on November 08, 2023

    We really enjoyed this served warm as our main bolstered with some add-ins (roasted chicken, broccoli, frozen peas & chopped cashews). The sauce is the star but it also seemed like a good place to use some coarsely ground szechuan peppercorns as a finishing spice. I used a thinner noodle and I scaled the sauce to 1/3 for roughly 2 servings which was still at least 1 cup of sauce...I'll make 1/4 next time.

  • anya_sf on January 09, 2020

    Delicious, easy, and quick. There is more sauce than needed - could reduce by 1/3 or 1/2. I added cucumber, cooked broccoli and chicken. Other vegetables would be good too. You must toss this while the noodles are warm because the dressing will stiffen as it cools/sits.

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