Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 oz Pasta * 1 c Peas

--------------------CHINESE TAHINI SAUCE-------------------------
2 tb Tahini (sesame butter) 2 ts Chili Paste w/garlic (hot)
1 tb Rice Vinegar 1 ts Minced Gingerroot
1 tb Soy sauce 2 tb Vegetable stock or water
1 tb (pref. toasted) Sesame Oil 1 ds Freshly ground black pepper

* 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

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