Never Too Old (To Learn Something New)

Recipe: Cold Sesame Noodles

This has been a long time (~25 years) fav-o-rite recipe of mine.  And it’s from one of my long time fav-o-rite cookbook authors, Lorna Sass.

I follow most recipes (oncluding this one) loosely & adjust the soy sauce, vinegar & maple syrup according to my whim.  I love this recipe so much, that I’ve been known to use creamy peanut butter in place of the tahini, when I either didn’t have tahini or was making it hurriedly and didn’t want to deal with washing up the Cuisinart.   I love the pronounced peanut flavor and you still get the sweet/tangy sensations.

Lorna Sass Recipes from an Ecological Kitchen

1/2 pound snow peas — trimmed
1 pound soba noodles — cooked (I’ve often used linguini)
2 tablespoons sesame oil
6 tablespoons tahini
6 cloves garlic — minced
3 tablespoons tamari soy sauce
2 pinches freshly ground pepper
4 teaspoons rice vinegar
1 teaspoon maple syrup
1/2 cup water — approximately
1 pinch cayenne

Bring about 6 cups of water to the boil. Blanch the snow peas in the water for 1 minute. Remove them with a slotted spoon, place in a strainer, and refresh immediately under cold running water. Cut into thirds and set aside.In the same boiling water used for the snow peas, cook the pasta until tender but still chewy. Drain well and reserve about 1/2 cup of the cooking water. In a serving bowl, immediately toss the hot pasta in the sesame oil to prevent it from clumping together. In a blender or food processor, combine the remaining ingredients, starting with 1 1/2 tbl tamari and freshly ground pepper with just enough of the pasta cooking liquid to create a medium-thick sauce (the consistency should be like pancake batter). Toss the sauce and reserved snow peas with the pasta. Taste and add more tamari and pepper if desired. Serve warm or at room temperature.

NOTES : Modified from “Recipes from an Ecological Kitchen” by Lorna Sass This is one of my all time favorite recipes. NOTE: This is the recipe but I follow it loosely & adjust the soy sauce, vinegar & maple syrup according to my whim. I love this recipe so much, that I’ve been known to use creamy peanut butter in place of the tahini, when I either didn’t have tahini or was making it hurriedly and didn’t want to deal with washing up the Cuisinart. I love the pronounced peanut flavor and you still get the sweet/tangy sensations. BUT… when using tahini, you MUST use a food processor (IMO) because the tahini is so thick and needs to be thinned down with the liquids.

NOTE 2: Although the original recipe calls for snow peas, I’ve never added them. I probably forgot them the first time or two I made this & from then on, simply omitted them.

\

Cold Sesame Noodles Recipe

Save

Save

No Comments Yet

Leave a Reply

Your email address will not be published. Required fields are marked *