Ina's Szechuan Noodles - need Sherry?
I just made this recipe Fri. night....in fact I have a thread about the tahini. That was the ingrediant I didn't have. I did not notice a flavor nuance particularly, from the sherry or the sherry wine vinegar, both of which I used as called for in the recipe. I thought the peanut butter flavor was a little too strong, though. You might consider cutting back on that. Overall, I was pleased with the way my sauce tasted, although I will not make it again until I can find the tahini or a couple of substitutions that were suggested to me. And that's just because I would like it to be authentic. Everyone seemed to enjoy the dish, though. I'm wondering if you could substitute a bit of vermouth for the sherry, and a bit of white wine vinegar? Or maybe just use a little more sesame oil and soy sauce. I hope it comes out to your liking!