Szechuan Noodles

1. Place the first thirteen ingredients (garlic through cayenne pepper) into a blender, and blend until smooth.

2. Cook the noodles of your choice according to package directions.

3. Drain pasta and place in a large serving bowl.

4. While still warm, toss the pasta with about 3/4 of the sauce.

5. Add the julienned bell peppers and scallions and toss well.

6. This dish is great served warm or even at room temperature.

7. Remaining sauce can be added if pasta seems too dry.

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Nutrient	Quantity
Total fats	123.9662 g
Protein	70.9656 g
Carbohydrates	156.0624 g
Energy	1880.6908 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.6443 g
Water	500.925 g
Aspartic acid	7.546 g
Calcium, Ca	953.8959 mg
Lutein + zeaxanthin	4612.4275 g
Fiber, total dietary	34.2186 g
Carotene, beta	2511.9887 g
Niacin	30.2398 mg
Vitamin A, RAE	214.976 g
Arginine	7.8337 g
Riboflavin	1.3051 mg
Tocopherol, beta	0.2838 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0017 g
Fatty acids, total saturated 20:1	1.1012 g
Glutamic acid	14.8562 g
Stigmasterol	14.19 mg
Sodium, Na	7807.0194 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1804 g
Total lipid (fat)	123.9662 g
Manganese, Mn	6.2897 mg
Fructose	0.6131 g
Proline	3.912 g
Fatty acids, total saturated 16:0	13.2253 g
Fatty acids, total saturated 8:0	0.0029 g
Sucrose	57.5408 g
Choline, total	136.0729 mg
Sugars, total	75.2842 g
Serine	3.8949 g
Fatty acids, total saturated 10:0	0.0005 g
Fatty acids, total saturated 18:0	3.3367 g
Vitamin B-6	1.2546 mg
Selenium, Se	14.6245 g
Ash	33.4674 g
Fatty acids, total saturated 18:1 undifferentiated	50.5544 g
Pantothenic acid	3.1932 mg
Phenylalanine	3.3702 g
Beta-sitosterol	99.33 mg
Copper, Cu	3.1815 mg
Betaine	39.4424 mg
Thiamin	1.9576 mg
Methionine	1.2535 g
Iron, Fe	14.001 mg
Carbohydrate, by difference	156.0624 g
Phosphorus, P	1690.4574 mg
Folate, total	517.3944 g
Dihydrophylloquinone	0.645 g
Tocopherol, gamma	10.3696 mg
Lycopene	0.23 g
Alanine	3.0065 g
Valine	2.9684 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	43.3319 g
Glycine	4.0562 g
Carotene, alpha	4.6739 g
Glucose (dextrose)	6.5716 g
Fatty acids, total saturated 14:0	0.2181 g
Zinc, Zn	12.0132 mg
Isoleucine	2.4402 g
Tocopherol, delta	0.9417 mg
Fatty acids, total saturated 12:0	0.2408 g
Fatty acids, total polyunsaturated	44.0044 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	4.7638 g
Tocotrienol, alpha	0.0098 mg
Vitamin A, IU	4295.9549 IU
Folate, DFE	517.3944 g
Tryptophan	0.9707 g
Vitamin C, total ascorbic acid	77.3391 mg
Phytosterols	5.0315 mg
Galactose	0.0017 g
Fatty acids, total polyunsaturated 18:1 c	0.0074 g
Fatty acids, total saturated 20:0	0.8256 g
Fatty acids, total saturated 6:0	0.0001 g
Campesterol	19.35 mg
Starch	6.3597 g
Tyrosine	2.4896 g
Vitamin K (phylloquinone)	831.168 g
Fatty acids, total saturated	18.2131 g
Histidine	1.7002 g
Fatty acids, total monounsaturated	51.8711 g
Threonine	2.205 g
Folate, food	517.3944 g
Cryptoxanthin, beta	28.4215 g
Vitamin E (alpha-tocopherol)	10.5725 mg
Magnesium, Mg	517.2724 mg
Lysine	2.4233 g
Potassium, K	3344.189 mg
Cystine	0.8788 g
Fluoride, F	4.3923 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Ginger	0.25 cup	19.2	4.2648	0.18
Peanut butter	0.5 cup	759.81	27.8253	64.4226
Brown sugar	0.25 cup	209	53.9495	0
Spaghetti	1	8.7883	1.9589	0.1616
Soy sauce	0.5 cup	67.575	6.2857	0.7268
Tahini	0.5 cup	684	31.428	57.6
Red bell pepper	1	0	0	0
Yellow bell pepper	1	0	0	0
black pepper	0.5 teaspoon	2.8865	0.7354	0.0375
Water	0.75 cup	0	0	0
Garlic Clove	6	0	0	0
cayenne pepper	0.25 teaspoon	1.431	0.2548	0.0777
rice wine vinegar	0.25 cup	0	0	0
sherry	0.25 cup	0	0	0
scallion	4	128	29.36	0.76
chili oil	0.5 teaspoon	0	0	0
dark sesame oil	2 tablespoons	0	0	0