From the kitchen of Stephanie Knewasser. This vegetarian
dish has a mild peanut flavor. Tahini & Mirin can be found in
the ethnic food section of your grocery store. The original
recipe called for julienne cucumbers, but I like it this way.
dish has a mild peanut flavor. Tahini & Mirin can be found in
the ethnic food section of your grocery store. The original
recipe called for julienne cucumbers, but I like it this way.
Cook according to directions:
1/2 lb angel hair pasta
Sauce
In a blender:
2 Tbsp tahini or ground sesame paste
2 Tbsp creamy peanut butter
1 1/2 tsp freshly grated ginger root OR 1/4 tsp ground
ginger
1/4 c soy sauce
1 Tbsp plus 1 tsp sugar
1 tsp Thai style chili sauce
1 Tbsp sesame oil
2 Tbsp white vinegar
1 Tbsp mirin (sweet Japanese rice wine)
3 Tbsp water
Pulse to combine.
Add sauce to noodles, a little at a time.
You may not need all the sauce.
Top with:
thinly sliced scallions
toasted sesame seeds
shredded cabbage & carrots (I use precut slaw)
Good served cold or warm.
Optional:
chow mien noodles or garlic ginger won ton strips
1/2 lb angel hair pasta
Sauce
In a blender:
2 Tbsp tahini or ground sesame paste
2 Tbsp creamy peanut butter
1 1/2 tsp freshly grated ginger root OR 1/4 tsp ground
ginger
1/4 c soy sauce
1 Tbsp plus 1 tsp sugar
1 tsp Thai style chili sauce
1 Tbsp sesame oil
2 Tbsp white vinegar
1 Tbsp mirin (sweet Japanese rice wine)
3 Tbsp water
Pulse to combine.
Add sauce to noodles, a little at a time.
You may not need all the sauce.
Top with:
thinly sliced scallions
toasted sesame seeds
shredded cabbage & carrots (I use precut slaw)
Good served cold or warm.
Optional:
chow mien noodles or garlic ginger won ton strips
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