| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Main dishes, Vegetarian, Pasta, Couscous, Etc. |
4 |
Servings |
INGREDIENTS
| 2 |
|
Cloves garlic; minced |
| 1 |
tb |
Grated fresh gingerroot; peeled |
| 2 |
|
Green onions ( white and pale green parts); chopped |
| 2 |
tb |
Unsalted peanut butter |
| 2 |
tb |
Tahini |
| 2 |
ts |
Low-sodium soy sauce |
| 2 |
tb |
Rice vinegar |
| 2 |
tb |
Sesame seeds; toasted |
| 1/4 |
c |
Hot water |
| 1 |
lb |
Soba noodles; somen or dried linguine |
INSTRUCTIONS
Everyone loves Chinese noodles, with their spicy, pungent sauce. This
particular sauce uses garlic, fresh ginger peanut butter and tahini. It's
perfect on cold Asian noodles, such as soba or somen, but linguine will
work just as well.
BRING LARGE POT of water to a boil. Meanwhile, in food processor or
blender, combine all ingredients except noodles and process until smooth.
Transfer sauce to large bowl.
When water boils, add noodles and stir to prevent sticking. Cook noodles
according to package directions or until al dente. Drain, rinse under cold
running water and drain again.
Transfer noodles to bowl with sauce and toss to coat. Cover and refrigerate
until thoroughly chilled, at least 3 hours. Toss again before serving.
PER SERVING: 559 calories; 15g protein; 12g total fat (1g sat. fat); 97g
carbs.; 0 chol.; 187mg sodium; 9g fiber. VEGAN
Recipe by: Vegetarian Times, March 1998, page 46
Posted to MC-Recipe Digest by Kathleen <schuller@ix.netcom.com> on Apr 20,
1998
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