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Creamy Sesame Noodles
My daughter's godmother, Karen Brown, always made these for our potlucks in New York, and they were the first entree to disappear. Udon or soba noodles work well in this dish. Gluten-free folks can use 100% soba which is 100% buckwheat. Different nut and seed butters can be interchanged in this recipe to vary the flavor.
Noodles: 8 ounces soba noodles
Sauce: 3 tablespoons tahini 1 tablespoon creamy almond butter* 1 tablespoon maple syrup 2 tablespoons apple cider vinegar 2 tablespoons tamari or shoyu 1 teaspoon toasted sesame oil ½ teaspoon ground coriander 2-4 teaspoons water, or to desired consistency
Garnish: 1 tablespoon toasted sesame seeds 1. Cook noodles in plenty of boiling water according to directions on package. 2. While noodles cook, put tahini, almond butter, maple syrup. Vinegar, tamari, sesame oil and coriander in a small pan and gently heat it over low heat, stirring with a whisk. Add enough water to create a creamy texture. 3. Rinse and drain cooked noodles. 4. Pour sauce over noodles and toss well. 5. Chill in the refrigerator for a minimum of 15 minutes. 6. Garnish with toasted sesame seeds. Preparation time: 15 minutes Makes 4 servings *creamy cashew butter also works!
I LOVE COOKING TOO!
September 11, 2011, 7:24 pm