Ingredients Jump to Instructions ↓

  1. 8 oz 227g Pasta

  2. 1 cup 237ml Peas

  3. Chinese Tahini Sauce

  4. 2 tablespoons 30ml Tahini - (sesame butter)

  5. 1 tablespoon 15ml Rice vinegar

  6. 1 tablespoon 15ml Soy sauce

  7. 1 tablespoon 15ml Sesame oil - (pref. Toasted)

  8. 2 teaspoons 10ml Chili paste w/garlic - (hot)

  9. 1 teaspoon 5ml Minced gingerroot

  10. 2 tablespoons 30ml Vegetable stock or water

  11. 1 Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. * 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.


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