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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 4 |
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Directions: * preferably buckwheat noodles or Chinese wheat noodles
GARNISHES: scallion curls, fresh corriander sprigs, toasted sesame
seeds, or chopped dry-roasted unsalted peanuts, optional.
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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;
toss with noodles and sauce
: - add or substitute other veggies such as sauteed sliced
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.
: - chill or bring to room temp and serve as side dish or
salad
Ingredients:
8 Ounce(s) Pasta *
1 Cup(s) Peas
2 Tablespoon(s) Tahini (sesame butter)
1 Tablespoon(s) Rice Vinegar
1 Tablespoon(s) Soy sauce
1 Tablespoon(s) (pref. toasted) Sesame Oil
2 Teaspoon(s) Chili Paste w/garlic (hot)
1 Teaspoon(s) Minced Gingerroot
2 Tablespoon(s) Vegetable stock or water
1 Dash(s) Freshly ground black pepper |
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