Serves:

Ingredients:

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
--------- CHINESE TAHINI SAUCE ---------

Method:

* 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.