Sesame noodle salad

Yield: 1 Servings

Measure Ingredient
½ pounds Linguine
1 cup Red bell pepper; chopped
1 cup Yellow squash wedges
1½ cup Snow peas
1 cup Zucchini strips
⅓ cup Scallion; chopped, (red onion would be good, too)
3 \N Garlic cloves; minced
1 tablespoon Ginger; minced
⅓ cup Tahini; (or peanut butter)
⅓ cup Water
¼ cup Soy sauce; (I use lite tamari)
3 tablespoons Sherry vinegar; (rice vinegar or other mild wine vinegar would work, I think)
1 teaspoon Brown sugar

Cut yellow squash in six lengthwise pieces, and then across to form thin wedges. Cut snow peas in half lengthwise, then cut six lengthwise strips.

Cut scallions into pieces roughly the same size as the snow peas. Mince the garlic and ginger.

Combine all the chopped and minced ingredients in a bowl. Stir in tahini, water, soy sauce, vinegar, and sugar to make a sauce.

Drain linguini that's been cooked al dente. (The original recipe says to cool it, but unless you put some oil on it, it'll get gummy; I think I'd put the tahini mixed with the water on the linguini and let it cool, since nut butters should have sufficient oils).

Combine everything and serve.

104 calories; 3⅕ fat grams; 279 milligrams of sodium in a ¾ C serving.

>From New York Times, early 1980s.

Posted to TNT Recipes Digest, Vol 01, Nr 942 by Melissa Tarleton <meltimnick@...> on Jan 16, 1998

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