Tahini Noodles
Description
I really love this recipe, like, in an unhealthy, almost obsessed way… Why? Because it so damn tasty! If you bring this to a potluck, I promise there will be nothing left over!
Ingredients
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup tahini
- 1 tablespoon grated fresh ginger
- 4 cloves garlic, minced
- 3 tablespoons agave syrup
- 1/4 cup unseasoned rice wine vinegar
- 2 teaspoons sriracha
- 1 teaspoon freshly ground black pepper
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup tahini
- 1 tablespoon grated fresh ginger
- 4 cloves garlic, minced
- 3 tablespoons agave syrup
- 1/4 cup unseasoned rice wine vinegar
- 2 teaspoons sriracha
- 1 teaspoon freshly ground black pepper
Directions
- Boil a large pot of salted water and cook the pasta in it until desired toothsomeness is achieved, about 10 minutes.
- While the pasta cooks, combine dressing ingredients in a blender or processor and pulse until creamy.
- Add the dressing to the warm, drained pasta, carrots, onion, and green beans. I topped mine with Japanese togarashi pepper (found in Asian markets), black and white sesame seeds.
