Pasta with Chinese Tahini Sauce

---------- Recipe via Meal-Master (tm) v8.01

Title: Pasta with Chinese Tahini Sauce
Categories: Pasta, Sauces, Chinese
Yield: 4 servings

8 oz Pasta * 1 c Peas

----------------------------CHINESE TAHINI SAUCE----------------------------
2 tb Tahini (sesame butter) 2 ts Chili Paste w/garlic (hot)
1 tb Rice Vinegar 1 ts Minced Gingerroot
1 tb Soy sauce 2 tb Vegetable stock or water
1 tb (pref. toasted) Sesame Oil 1 ds Freshly ground black pepper

* 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.

-----