A good noodle dish is always satisfying and one with some asian spice can really get me going.
I got a cookbook a few years ago as a gift called, "Rachael Ray: 30 Minute Meals." I was just looking through it recently and decided that I should give it away because almost every dish centers around meat and dairy. Although, if creative, I could recreate some recipes to be meat and dairy free, sometimes I just don't want to have to think or have an imagination after I get home from work. However, I have found a couple meals that were vegan right out of the book. And I took a chance and made something from it this chilly day.
Sesame is a pungent, strong flavor that I truly love. It's so full-bodied, so vibrant, yet so mysterious at times. It makes for a great flavor for a cold noodle dish.
Sesame Noodles (recipe follows pic):
1/4 cup soy sauce
2 T tahini
2 T sesame oil
1/4 tsp or 2 pinches cayenne pepper
1/4 tsp or 2 pinches ground ginger or 1" piece ginger root, grated
2 cloves garlic, minced
1 pound cappellini (angel hair pasta)
3 green onions, sliced thin, ends trimmed
1 large carrot, peeled and grated
sesame seeds and crushed red pepper flakes for garnish
In a small bowl, whisk together soy sauce, tahini, sesame oil, cayenne, ginger, and minced garlic until smooth, set aside. Cook pasta according to package directions and then drain in a colander and rinse in cold water to stop the cooking process. Give the noodles a few good strong shakes to get the water out. Pour noodles into a large bowl and toss with soy sesame sauce until well-coated. Stir in carrots and green onions. Serve sesame noodles with some sesame seeds and red pepper flakes and enjoy.