Title: Noodles with Sesame Sauce
Categories: Vegetable Side Pasta
Yield: 6 Servings

1	pk	(8 oz) soba (buckwheat pasta) or udon (Japanese wholewheat p
2	qt	Boiling water
1/2	ts	Sea salt
SAUCE
2		Cloves garlic
1/2	c	Tahini
3	tb	Shoyu or tamari
2	ts	Maple syrup
1	tb	Brown rice or apple cider vinegar
1/2	c	Prepared bancha or kukicha tea or Chinese tea or plain tea
1	ts	Chili oil, or to taste
3		Scallions

In a large pot, cook the pasta in the boiling water with salt for 8 to 10 minutes. Drain, and quickly rinse with cold water. Return the pasta to the empty pot, and cover--this will keep the noodles warm about 10 minutes.

While the pasta is cooking, prepare the sauce. Mince the garlic.

To make the sauce, place the tahini, thoyu, maple syrup, garlic, and vinegar in a 2-quart mixing bowl. Blend carefully with a wooden spoon. The mixture will thicken.

Add the tea several spoonfuls at a time, blending it in well after each addition until you get a smooth sauce consistency. Add more tea if needed to thin.

Add the chili oil a few drops at a time, until you reach the spiciness that you like.

Sliver the scallions finely. Serve about 3 tablespoons sauce over each portion of noodles, garnished with scallions. This dish can be served warm or cold.

Source: The Natural Gourmet

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