Asian Noodles with Tahini Sauce
This is a filling meal that can go in many different directions depending on what you add to it. If you don’t have Asian-style noodles on hand, traditional pasta also works fine.
The recipe calls for tahini (a creamy ground sesame seed paste, used in hummus and many other Mediterranean and Middle Eastern dishes) to lend a robust flavor, and then adds common Asian seasonings: soy sauce, chili-garlic sauce, and rice vinegar.
If you are making this with more than 11 oz of dry pasta, make additional dressing, either by adding an additional 1 tsp for every 1 Tbsp below, or by doubling the sauce quantities.
1 package soba or rice noodles (usually 9-11 oz)
3 Tbsp soy sauce or tamari (or Bragg’s Aminos)
2 Tbsp tahini (find this with Middle Eastern or Mediterranean foods in supermarket)
1 Tbsp chili garlic sauce
1 Tbsp rice vinegar
1-2 tsp grated fresh ginger
¼ cup chopped scallions
½ cup chopped cilantro
Cook noodles according to package directions. While the water is boiling for noodles, combine soy sauce, tahini, chili-garlic sauce and rice vinegar in bowl. (If you open a new container of tahini, you will have to stir the separated oil into the solids and blend it well before using.)
When the noodles are cooked, drain and rinse briefly with cold water to stop cooking process. Then toss with dressing.
Serve in bowls with desired vegetables on top:
Diced red, orange, yellow or green pepper
Finely chopped red cabbage
Serves 3-5, depending on noodle portion size.