| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Pasta, Vegetarian |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1/3 |
c |
Finely chopped cilantro |
| 2 |
tb |
Tahini |
| 2 |
tb |
Miso |
| 1 |
ts |
Dark sesame oil |
| 3 |
tb |
Orange juice |
| 1/2 |
ts |
Red pepper flakes |
| 2 |
|
Green onions, finely chopped |
| 1/2 |
|
Red bell pepper, minced |
| 4 |
c |
Cooked udon or soba noodles drained, rinsed and drained again |
INSTRUCTIONS
This can be prepared a day ahead. The bit of tahini (sesame paste) creates
a creamy sauce that contrasts well with the crisp vegetables.
In a large bowl, combine cilantro, tahini, miso, oil, orange juice, and red
pepper flakes. Toss in green onions, bell pepper and noodles.
Cover bowl with plastic wrap, and chill 3 hours or over- night. Serve cold.
From an article by Mary Carroll in The San Mateo Times, 5/25/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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