Wednesday, December 5, 2012

Sesame Noodle

This is one of those dishes you can whip up in the time it takes to heat the water and cook the noodles; that alone makes it noteworthy enough to blog about. With the addition of tahini (a personal favorite of mine) this vegan dish hits those satisfaction and health-nut marks high,  providing not only a shot of protein and fiber, but many other nutrients including calcium and the healthy fatty acids omega-3 and omega-6. The crunch of raw vegetables enhance the dish but I find the noodles satisfying on their own, so don't let an empty veggie drawer keep you from trying this dish. For a kick of heat, add a hot chili oil at the table.

1 pound package spaghetti
1/3 cup tahini
2 Tablespoons honey
1/4 cup soy sauce
3 teaspoons rice vinegar
1/4 cup Mirin, sweet rice wine
2 teaspoons Thai chili sauce
2 teaspoons sesame oil
1 Tablespoon ground ginger
2 cloves garlic, minced
1/4 cup green onion, sliced
1/4 cup toasted sesame seeds

1 cup vegetables of your choice: red pepper, carrots, cucumber, red onion julienned (all optional)

  1. In a large pan, cook spaghetti as directed on package just to al dente.
  2. In medium-sized bowl whisk together tahini, honey, soy sauce, rice vinegar, Mirin, chili sauce, sesame oil, ginger, and garlic.  
  3. Toss with hot spaghetti, add in green onions and vegetables, top with toasted sesame seeds. Salt to taste.
  4. Serve warm or cold.

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