from Rachael Ray
- 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
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.
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.