Pasta with chinese tahini sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Pasta * |
| 2 | tablespoons | Tahini (sesame butter) |
| 1 | tablespoon | Rice Vinegar |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | (pref. toasted) Sesame Oil |
| 1 | cup | Peas |
| 2 | teaspoons | Chili Paste w/garlic (hot) |
| 1 | teaspoon | Minced Gingerroot |
| 2 | tablespoons | Vegetable stock or water |
| 1 | dash | Freshly ground black pepper |
Directions
CHINESE TAHINI SAUCE
* preferably buckwheat noodles or Chinese wheat noodles GARNISHES: scallion curls, fresh corriander sprigs, toasted sesame seeds, or chopped dry-roasted unsalted peanuts, optional.
"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""" NOTE: Chinese wheat noodles are compacted into cubes. To cook, break the cubes and drop into boiling water. When water returns to a boil, cook for 3 minutes and drain. They may be served as is or patted dry and sauteed in oil until lightly browned. Bring a large pot of water to a boil, cook pasta until al dente.
While pasta is cooking, steam peas. In a large bowl, combine remaining ingredients.
When pasta is done, drain well. Toss dressing with pasta; add peas and toss again. Top with garnish. VARIATIONS: - saute 6 oz chopped spinach in 1 T safflower oil until limp; mushrooms, blanched peapods, sweet red peppers, steamed broccoli, steamed
sliced carrots, or scallions. If you add several, the amt of dressing may
need to be increased.