Title: Pasta with Chines Tahini Sauce
Categories: Entree Pasta Chinese Sauce
Yield: 4 Servings
| 8 | oz | Pasta * |
| 1 | c | Peas |
| CHINESE TAHINI SAUCE |
| 2 | tb | Tahini (sesame butter) |
| 1 | tb | Soy sauce |
| 2 | ts | Chili Paste w/garlic (hot) |
| 2 | tb | Vegetable stock or water |
| 1 | tb | Rice Vinegar |
| 1 | tb | (pref. toasted) Sesame Oil |
| 1 | ts | Minced Gingerroot |
| 1 | ds | Freshly ground black pepper |
* preferably buckwheat noodles or Chinese wheat noodles GARNISHES: scallion
curls, fresh corriander sprigs, toasted sesame seeds, or chopped
dry-roasted unsalted peanuts, optional.
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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;
toss with noodles and sauce
: - add or substitute other veggies such as sauteed sliced
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.
: - chill or bring to room temp and serve as side dish or salad