Yield: 6 servings
|1 pounds||Dry soba noodles|
|1 tablespoon||Light sesame oil|
|1 cup||Cubed firm tofu|
|½ cup||Scallions; sliced (slice and|
|\N \N||; reserve green tops|
|\N \N||; for garnish)|
|½ cup||Red pepper; diced|
|2 tablespoons||Ginger; freshly grated|
|¼ teaspoon||White pepper|
|1 teaspoon||Sea salt|
|¼ cup||Basil; coarsely chopped|
|½ cup||Snow peas; with stems removed|
|½ cup||Sliced water chestnuts; drained and rinsed|
|\N \N||; well|
|¼ cup||Rice vinegar|
|2 tablespoons||White sesame seeds|
|2 tablespoons||Black sesame seeds for garnish; (optional)|
1. Cook soba noodles in a large soup pot with 2 quarts of water for 5 to 7 minutes, or until just tender. Drain and rinse with cold water until completely cooled. 2. While noodles are cooking, heat oil in a medium skillet and saute tofu, scallions, red pepper ginger, white pepper and salt. Add basil, snow peas, and water chestnuts, and cook just until basil is wilted.
3. Combine tahini, vinegar, honey, and white sesame seeds in small bowl.
4. In a medium mixing bowl, combine cooked noodles, vegetables and tahini sauce and stir well to completely coat noodles. Chill thoroughly, to allow flavors to combine. Garnish with black sesame seeds and green scallion tops.
Recipe by: Meals That Heal, by Lisa Turner Converted by MM_Buster v2.0l.