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CATEGORY CUISINE TAG YIELD
Vegetables Chinese Chinese, Pasta, Sauces 4 Servings

INGREDIENTS

8 oz Pasta *
1 c Peas
2 T Tahini, sesame butter
1 T Rice Vinegar
1 T Soy sauce
1 T pref. toasted Sesame Oil
2 t Chili Paste w/garlic, hot
1 t Minced Gingerroot
2 T Vegetable stock or water
1 ds Freshly ground black pepper

INSTRUCTIONS

preferably buckwheat noodles or Chinese wheat noodles GARNISHES:
scallion curls, fresh corriander sprigs, toasted sesame seeds, or
chopped dry-roasted unsalted peanuts, optional. NOTE: Chinese wheat
noodles are compacted into cubes. To cook, break the cubes and drop
into boiling water. When water returns to a boil, cook for 3 minutes
and drain. They may be served as is or patted dry and sauteed in oil
until lightly browned. Bring a large pot of water to a boil, cook
pasta until al dente. While pasta is cooking, steam peas. In a large
bowl, combine remaining ingredients. When pasta is done, drain well.
Toss dressing with pasta; add peas and toss again. Top with garnish.
VARIATIONS: - saute 6 oz chopped spinach in 1 T safflower oil until
limp; mushrooms, blanched peapods, sweet red peppers, steamed
broccoli, steamed sliced carrots, or scallions. If you add several,
the amt of dressing may need to be increased.  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 282
Calories From Fat: 39
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 179.4mg
Potassium: 210.6mg
Carbohydrates: 50.9g
Fiber: 3.6g
Sugar: 1.8g
Protein: 10.5g


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