Ingredients for 3 or 4 servings
4 cups chopped crunchy vegetables: snow peas, bell peppers, cucumbers, scallions, broccoli, shredded beets
12 ounces noodles: soba or whole wheat linguine or spaghetti
2 tablespoons sesame oil (you can sub olive, but the sesame oil does boost the taste)
½ cup tahini, peanut butter or a combination
1 tablespoon honey
3 tablespoons tamari or soy sauce
1 tablespoon minced fresh ginger (finely chop or use a grater)
1 clove minced or crushed garlic
1 tablespoon rice or apple cider vinegar
hot sesame oil or sriracha sauce to taste
salt and pepper to taste
extras: sesame seeds, cilantro leaves, a wedge of fresh lime
- Prepare the vegetables: trim, seed, peel as necessary and cut into bite-size pieces. You can blanch peas or broccoli for a brighter color - drop in boiling water for a minute or two, then cool.
- Cook the noodles to al dente, then rinse under cold water, and toss with a little sesame oil.
- Whisk together the sauce ingredients, and thin with a little hot water until it’s still thick, but pourable.
- Toss the noodles, veggies and sauce together. Top with sesame seeds, cilantro leaves and/or a squeeze of lime for a little extra boost.