Cold sesame noodles
Yield: 3 servings
Ingredients:
- 1/4 lb Snow peas; trimmed 2 tb Tamari soy sauce
- 1/2 lb Whole wheat udon 1/4 ts Ground Szechuan peppercorns -OR WW/brown rice udon -(Or more to taste) -=OR=-
- 1 tb Toasted Sesame oil 1/8 ts Freshly ground black pepper -(Oriental type) 2 ts Brown rice vinegar
- 3 tb Sesame tahini 1/2 ts Maple syrup
- 1 lg Garlic clove; roasted
- 1/4 c -Pasta cooking water approx - peeled -=OR=- 1 pn Cayenne pepper; -=OR=-
- 1 sm -Raw garlic clove
- 3 dr -Hot pepper sesame oil - peeled and minced -(To taste) ---------------------------------GARNISHES---------------------------------
- 1 lg Cucumber; peeled seeded - thinly sliced - and diced Sesame seasoning salt
- 1 Scallion; (green part only) -(gomasio)
Instructions:
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
