Spring Sesame Noodles

By krystallondon

Ingredients

• 1 lb (450 g) asparagus, trimmed, chopped into 1-inch (2.5-cm) pieces
• 8 oz (225 g) soba or udon noodles or brown rice fettuccine
• 1 cup (250 ml) tahini
• 1/4 cup (60 ml) packed cilantro (leaves and stems) or flat-leaf parsley leaves
• 1/4 cup (60 ml) lemon juice (from 1 lemon)
• 1/4 cup (60 ml) white (shiro) miso paste
• 4 cloves garlic, chopped
• 1 tsp (5 ml) ground cumin
• 1/4 tsp (1 ml) cayenne pepper, or to taste
• 1 cup (250 ml) filtered water
• 1/4 cup (60 ml) sesame seeds (white and/or black), toasted

Preparation

Step 1

n large pot of lightly salted, boiling water, add asparagus. Cook 2 minutes. Using slotted spoon or small mesh sieve, transfer asparagus to colander. Rinse with cold water.

Using same water in pot, return to boil. Add noodles. Cook as per package instructions. Drain; rinse under cold running water to stop cooking.

In large mixing bowl, combine asparagus and noodles.

In blender or food processor, combine tahini, cilantro or parsley, lemon juice, miso, garlic, cumin, cayenne and water. Process until smooth. (Makes about 2-1/2 cups/625 ml.) Pour as much sauce as you’d like over asparagus mixture (probably 1 to 1-1/2 cups/250 to 375 ml). Refrigerate remaining sauce for another use for up to 1 week.

Sprinkle noodles with sesame seeds. Using tongs, toss well. Serve immediately at room temperature. Refrigerate leftovers and serve cold.