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)
1 tb Rice Vinegar
1 tb Soy sauce
1 tb (pref. toasted) Sesame Oil
2 ts Chili Paste w/garlic (hot)
1 ts Minced Gingerroot
2 tb Vegetable stock or water
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.
"""""""""""""""""""""""""""""""""""""""""""""""""""""""
""""""""""""""" 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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