Tahini Noodles

By lorik

Ingredients

• Dressing:
• 1/2 1/2 1/2 cup reduced-sodium soy sauce
• 1/2 1/2 1/2 cup tahini
• 1 1 1 tablespoon grated fresh ginger
• 4 4 4 cloves garlic, minced
• 3 3 3 tablespoons agave syrup
• 1/4 1/4 1/4 cup unseasoned rice wine vinegar
• 2 2 2 teaspoons Sriracha
• 1 1 1 teaspoon freshly ground black pepper
• Noodles and toppings:
• 1 1 1 pound dried spaghetti
• 2 2 2 carrots, peeled and grated
• 2 2 2 cups fresh green beans, blanched in salted water, chopped
• 1/2 1/2 1/2 medium red onion, thinly sliced

Preparation

Step 1

Boil a large pot of salted water and cook the pasta in it until desired toothsomeness is achieved, about 10 minutes.

While the pasta cooks, combine dressing ingredients in a blender or processor and pulse until creamy.

Add the dressing to the warm, drained pasta, carrots, onion, and green beans. I topped mine with Japanese togarashi pepper (found in Asian markets), black and white sesame seeds.