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Ingredientes
- 8 ounce Pasta *
- 1 c. Peas
- 2 Tbsp. Tahini (sesame butter)
- 1 Tbsp. Rice Vinegar
- 1 Tbsp. Soy sauce
- 1 Tbsp. (pref. toasted) Sesame Oil
- 2 tsp Chili Paste w/garlic (warm)
- 1 tsp Chopped Gingerroot
- 2 Tbsp. Vegetable stock or possibly water
- 1 dsh Freshly grnd black pepper
Direcciones
- * Preferably buckwheat noodles or possibly Chinese wheat noodles GARNISHES: scallion curls, fresh corriander sprigs, toasted sesame seeds, or possibly minced dry-roasted unsalted peanuts, optional.
- NOTE: Chinese wheat noodles arecompacted into cubes. To cook, break the cubes and drop into boiling water.
- When water returns to a boil, cook for 3 min and drain. They may be served as is or possibly patted dry and sauteed in oil till lightly browned. Bring a large pot of water to a boil, cook pasta till 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 in peas and toss again. Top with garnish. VARIATIONS: - saute/fry 6 ounce minced spinach in 1 Tablespoons safflower oil till limp;mushrooms, blanched peapods, sweet red peppers, steamed broccoli, steamed sliced carrots, or possibly scallions. If you add in several, the amt of dressing may need to be increased.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 4 servings | |
| Calories 270 | |
| Calories from Fat 41 | 15% |
| Total Fat 4.95g | 6% |
| Saturated Fat 0.74g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 268mg | 11% |
| Potassium 205mg | 6% |
| Total Carbs 46.45g | 12% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.49g | 2% |
| Protein 9.68g | 15% |
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