Yield: 3 servings
|¼ pounds||Snow peas; trimmed|
|½ pounds||Whole wheat udon OR WW/brown rice udon|
|1 tablespoon||Toasted Sesame oil (Oriental type)|
|3 tablespoons||Sesame tahini|
|1 large||Garlic clove; roasted, peeled -=OR=- Raw garlic clove, peeled and minced|
|2 tablespoons||Tamari soy sauce|
|¼ teaspoon||Ground Szechuan peppercorns (Or more, to taste) -=OR=-|
|⅛ teaspoon||Freshly ground black pepper|
|2 teaspoons||Brown rice vinegar|
|½ teaspoon||Maple syrup Pasta cooking water, approx|
|1 pinch||Cayenne pepper; -=OR=- Hot pepper sesame oil (To taste)|
|1 large||Cucumber; peeled, seeded, and diced|
|1 \N||Scallion; (green part only) thinly sliced|
|\N \N||Sesame seasoning salt (gomasio)|
Bring about 6 cups of water to the boil. Blanch the snow peas in the water for 1 minute. Remove them with a slotted spoon, place in a strainer, and refresh immediately under cold running water. Cut into thirds and set aside.
In the same boiling water used for the snow peas, cook the pasta until tender but still chewy. Drain well and reserve about ½ cup of the cooking water.
In a serving bowl, immediately toss the hot pasta in the sesame oil to prevent it from clumping together.
In a blender or food processor, combine the remaining ingredients, starting with 1-½ tablespoons tamari and ¼ teaspoon Szechuan peppercorns, with just enough of the pasta cooking liquid to create a medium-thick sauce (the consistency should be like pancake batter).
Toss the sauce and reserved snow peas with the pasta. Taste and add more tamari and pepper if desired.
Garnish with the cucumber and scallion, and sprinkle with sesame seasoning salt before serving. Serve warm or at room temperature.
Source: Recipes from an Ecological Kitchen - by Lorna J. Sass ISBN: 0-688-10051-1 Typed for you by Karen Mintzias