| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Veg05 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Dry soba noodles |
| 1 |
tb |
Light sesame oil |
| 1 |
c |
Cubed firm tofu |
| 1/2 |
c |
Scallions; sliced (slice and |
|
|
; reserve green tops |
|
|
; for garnish) |
| 1/2 |
c |
Red pepper; diced |
| 2 |
tb |
Ginger; freshly grated |
| 1/4 |
ts |
White pepper |
| 1 |
ts |
Sea salt |
| 1/4 |
c |
Basil; coarsely chopped |
| 1/2 |
c |
Snow peas; with stems removed |
| 1/2 |
c |
Sliced water chestnuts; drained and rinsed |
|
|
; well |
| 1/2 |
c |
Tahini |
| 1/4 |
c |
Rice vinegar |
| 2 |
tb |
Honey |
| 2 |
tb |
White sesame seeds |
| 2 |
tb |
Black sesame seeds for garnish; (optional) |
INSTRUCTIONS
1. Cook soba noodles in a large soup pot with 2 quarts of water for 5 to 7
minutes, or until just tender. Drain and rinse with cold water until
completely cooled. 2. While noodles are cooking, heat oil in a medium
skillet and saute tofu, scallions, red pepper ginger, white pepper and
salt. Add basil, snow peas, and water chestnuts, and cook just until basil
is wilted.
3. Combine tahini, vinegar, honey, and white sesame seeds in small bowl.
Mix well.
4. In a medium mixing bowl, combine cooked noodles, vegetables and tahini
sauce and stir well to completely coat noodles. Chill thoroughly, to allow
flavors to combine. Garnish with black sesame seeds and green scallion
tops.
Recipe by: Meals That Heal, by Lisa Turner
Converted by MM_Buster v2.0l.
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