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
Salt
1 cup vegetables of your choice: red pepper, carrots, cucumber, red onion julienned (all optional)
- In a large pan, cook spaghetti as directed on package just to al dente.
- In medium-sized bowl whisk together tahini, honey, soy sauce, rice vinegar, Mirin, chili sauce, sesame oil, ginger, and garlic.
- Toss with hot spaghetti, add in green onions and vegetables, top with toasted sesame seeds. Salt to taste.
- Serve warm or cold.
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