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;
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.

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