Pasta Recipes

Sesame Noodles
from Rachael Ray

Ingredients

• Salt, to taste
• 1 pound cappellini (angel hair pasta)
• ¼ cup low-sodium soy sauce
• 2 Tbs. tahini (paste made from ground sesame seeds, you can find with the peanut butter at Whole Foods)
• 2 Tbs. toasted sesame oil
• 2 pinches cayenne pepper
• 2 cloves garlic, minced
• 1 inch gingerroot, peeled and grated, or 2 pinches ground ginger (fresh makes all the difference and it’s really cheap)
• 3 scallions, thinly sliced on an angle
• 1 large carrot, grated
• Toasted sesame seeds, for garnish
• Crushed red pepper flakes, for garnish

Preparation

Put a pot of water over high heat to boil. When it comes to a boil, add salt and pasta. Cook pasta according to package directions,until al dente.

Meanwhile, combine soy sauce, tahini, sesame oil, cayenne, garlic, and gingerroot in a bowl. Whisk until smooth.

Drain pasta and run it under cold water until noodles are chilled. Drain the cooled noodles well – give them several good, strong shakes.

Dump noodles into a big bowl with the sauce and combine until noodles are evenly coated. Add veggies and toss to combine; dump noodles onto a serving dish. Garnish with sesame seed sprinkles and a little crushed red pepper.

Optional: I added ½ red pepper, sliced and chopped roughly and a few handfuls of roughly chopped sugar snap peas, and some roasted chicken I had leftover. I added a little more the sauce.