TZUTC: -0800
MSGID: 34802.fidonet_cooking@1:105/500 2d727de1
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sesame Soba Noodles
 Categories: Japanese, Pasta
      Yield: 4 Servings
 
    1/3 c  Tahini
      3 cl Garlic; crushed
      3 tb Low-sodium tamari
      2 tb Toasted sesame oil
      1 tb Brown rice vinegar
      2 ts Natural sugar
    1/2 c  Water; up to 3/4 c,
           - as needed
      1 tb Natural vegetable oil -OR-
    1/4 c  Water
      1 lg Carrot; cut into small
           - matchsticks
    1/2    Red bell pepper; seeded, cut
           - into small matchsticks
    1/2 c  Peas; fresh or thawed
     12 oz Soba noodles
      1 tb Sesame seeds; toasted
 
  In a food processor or blender, process the tahini, garlic, 1 tb
  sesame oil, vinegar, sugar, and enough water to obtain a smooth,
  sauce-like consistency. Transfer the sauce to a small saucepan and
  heat over low heat, stirring until hot. Keep the sauce warm.
  
  Heat the vegetable oil or water in a medium-sized skillet over
  medium-high heat. Add the carrot and bell pepper and stir-fry until
  tender, 3 to 5 minutes. Add the peas and stir-fry until hot, about 1
  minute. Reduce the heat to low and keep the vegetables warm.
  
  Cook the soba noodles according to the package directions. Drain and
  place in a large, shallow serving bowl. Drizzle on the remaining 1 tb
  sesame oil and toss to coat evenly. Add the vegetables and sauce and
  toss to combine. Sprinkle with the sesame seeds and serve hot.
  
  Recipe by Vegan Planet by Robin Robertson
 
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