Title: Sesame Soba Noodles
Categories: Japanese, Pasta
Yield: 4 Servings
1/3 c Tahini
3 cl Garlic; crushed
3 tb Low-sodium tamari
2 tb Toasted sesame oil
1 tb Brown rice vinegar
2 ts Natural sugar
1/2 c Water; up to 3/4 c,
- as needed
1 tb Natural vegetable oil -OR-
1/4 c Water
1 lg Carrot; cut into small
- matchsticks
1/2 Red bell pepper; seeded, cut
- into small matchsticks
1/2 c Peas; fresh or thawed
12 oz Soba noodles
1 tb Sesame seeds; toasted
In a food processor or blender, process the tahini, garlic, 1 tb
sesame oil, vinegar, sugar, and enough water to obtain a smooth,
sauce-like consistency. Transfer the sauce to a small saucepan and
heat over low heat, stirring until hot. Keep the sauce warm.
Heat the vegetable oil or water in a medium-sized skillet over
medium-high heat. Add the carrot and bell pepper and stir-fry until
tender, 3 to 5 minutes. Add the peas and stir-fry until hot, about 1
minute. Reduce the heat to low and keep the vegetables warm.
Cook the soba noodles according to the package directions. Drain and
place in a large, shallow serving bowl. Drizzle on the remaining 1 tb
sesame oil and toss to coat evenly. Add the vegetables and sauce and
toss to combine. Sprinkle with the sesame seeds and serve hot.
