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Pasta Salad w/Peanut Sauce I (P, TNT)
Source: Vegetarian Times Magazine, March 1998, page 46
Serves: 4

2 cloves garlic, minced
1 tablespoon peeled and grated fresh ginger
2 green onions (white and pale green parts), chopped
2 tablespoons unsalted peanut butter
2 tablespoons tahini
2 teaspoons low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons sesame seeds, toasted
1/4 cup hot water
1 pound soba noodles or somen or dried linguini

Everyone loves Chinese noodles, with their spicy, pungent sauce. This particular sauce uses garlic, fresh ginger peanut butter and tahini. It's perfect on cold Asian noodles, such as soba or somen, but linguini will work just as well.

Bring large pot of water to a boil.

Meanwhile, in food processor or blender, combine all ingredients except noodles and process until smooth. Transfer sauce to large bowl.

When water boils, add noodles and stir to prevent sticking. Cook noodles according to package directions or until al dente. Drain, rinse under cold running water and drain again.

Transfer noodles to bowl with sauce and toss to coat. Cover and refrigerate until thoroughly chilled, at least 3 hours. Toss again before serving.

Posted by Andi Darnell

Nutritional Info Per Serving: N/A