These noodles are delicious both hot and cold
1 small garlic clove 1 inch piece fresh ginger, peeled 1/4 cup plus 2 tablespoons tahini 1/4 cup sesame oil 1/4 cup plus 1 tablespoon low sodium soy sauce 1/4 cup mirin 1 tablespoon rice wine vinegar, unseasoned 2 tablespoons granulated sugar 1/4 cup plus 1 tablespoon chicken broth or water 8 ounces thin Chinese noodles or thin spaghetti 6 ounces red pepper (1 medium) 8 ounces broccoli florets, cut into bite sized pieces 8 ounces firm tofu, cut into 1/2 inch cubes 1/2 cup frozen peas or edamame (soybeans)
Calories 313 (43% from fat) • carb. 32g • pro.12g • fat 16g • sat fat 2g • chol 0mg • sod. 472mg• calc. 132mg • fiber 4g
Place a large stockpot filled with water over high heat. Assemble the Cuisinart® food processor with the 4-mm slicing blade. Remove stem and seeds from peppers, cut each into 3 slabs. Arrange slabs in large feed tube, slice using light pressure, reserve. Insert metal chopping blade. With machine running, drop garlic and then ginger down the small feed tube. Run machine until both finely chopped. Add tahini, sesame oil, soy sauce, mirin, rice vinegar, sugar, and chicken broth/water to work bowl; process for 15 seconds until ingredients are well mixed and homogenous. Once water is boiling, add pasta. Three minutes before pasta is ready, add broccoli florets to the boiling water. Thirty seconds before straining pasta, add the frozen peas/edamame. Strain pasta and vegetables and then return to stockpot to toss with reserved red peppers, tofu cubes, and sesame dressing. Serve immediately or refrigerate and serve cold.
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