Pasta With Chinese Tahini Sauce

Recipe Ingredients

8 oz	227g	Pasta *
1 cup	237ml	Peas
		Chinese Tahini Sauce
2 tablespoons	30ml	Tahini - (sesame butter)
1 tablespoon	15ml	Rice vinegar
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Sesame oil - (pref. Toasted)
2 teaspoons	10ml	Chili paste w/garlic - (hot)
1 teaspoon	5ml	Minced gingerroot
2 tablespoons	30ml	Vegetable stock or water
1		Freshly ground black pepper

Recipe Instructions

* 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.

Source:
Joni Bodart

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