Ingredients Jump to Instructions ↓

  1. 1/4 lb Snow peas; trimmed

  2. 1/2 lb Whole wheat udon -OR WW/brown rice udon

  3. 1 tb Toasted Sesame oil -(Oriental type)

  4. 3 tb Sesame tahini

  5. 1 lg Garlic clove; roasted, - peeled -

  6. 1 sm -Raw garlic clove, - peeled and minced

  7. 2 tb Tamari soy sauce

  8. 1/4 ts Ground Szechuan peppercorns -(Or more, to taste) -

  9. 1/8 ts Freshly ground black pepper

  10. 2 ts Brown rice vinegar

  11. 1/2 ts Maple syrup

  12. 1/4 c -Pasta cooking water, approx

  13. 1 pn Cayenne pepper; -

  14. 3 dr -Hot pepper sesame oil -(To taste) --

Instructions Jump to Ingredients ↑

  1. GARNISHES—— 1 lg Cucumber; peeled, seeded, - and diced 1 Scallion; (green part only) - thinly sliced Sesame seasoning salt -(gomasio) Bring about 6 cups of water to the boil. Blanch the snow peas in the water for 1 minute. Remove them with a slotted spoon, place in a strainer, and refresh immediately under cold running water. Cut into thirds and set aside. In the same boiling water used for the snow peas, cook the pasta until tender but still chewy. Drain well and reserve about 1/2 cup of the cooking water. In a serving bowl, immediately toss the hot pasta in the sesame oil to prevent it from clumping together. In a blender or food processor, combine the remaining ingredients, starting with 1-1/2 tablespoons tamari and 1/4 teaspoon Szechuan peppercorns, with just enough of the pasta cooking liquid to create a medium-thick sauce (the consistency should be like pancake batter). Toss the sauce and reserved snow peas with the pasta. Taste and add more tamari and pepper if desired. Garnish with the cucumber and scallion, and sprinkle with sesame seasoning salt before serving. Serve warm or at room temperature. Source: Recipes from an Ecological Kitchen - by Lorna J. Sass ISBN: 0-688-10051-1 Typed for you by Karen Mintzias —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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