Noodles with spicy sesame sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Linguine or other long pasta |
| 1 | teaspoon | Oriental sesame oil |
| ½ | cup | Shredded peeled cucumber |
| ⅓ | cup | Tahini |
| ½ | cup | Steeped Chinese or other black tea |
| 2½ | tablespoon | Soy sauce |
| 1 | teaspoon | Chili oil |
| ¼ | cup | Sliced scallions white and green parts cut in 1/8\" rounds (see pg 43) |
| 1 | tablespoon | Oriental sesame oil |
| 1 | tablespoon | Sugar |
| 1 | tablespoon | Red wine vinegar |
Directions
SAUCE
1. To make the sauce, combine the tahini, tea, soy sauce, chili oil, sesame oil, sugar and vinegar in the bowl of a food processor and pulse on and off until blended. Can be prepared up to 3 days ahead and refrigerated.
2. Bring a large pot of water to a rolling boil. Add the pasta. cover until the water returns to a boil. cook fresh pasta 2-3 minutes; dried pasta until tender but firm, 8-10 minutes. DRain. Submerge the pasta in ice water. Drain again. Toss with the sesame oil, then mix with the sauce.
3. Just before serving, add the cucumber and scallions. Serve at room temperature.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 118-119 Submitted By DIANE LAZARUS On 10-05-95