Spring Sesame Noodle

There still may be snow on the ground but I’m dreaming of spring. Dreaming of fresh green food and warmer days. This is a fresh vegan dish that can easily be adapted to gluten free, raw, and carb free. This recipe is from “Ripe from Around Here” by Jae Steele. A great vegan cookbook with seasonal recipes and local food ideas.

To make Spring Sesame Noodles

1 lb  trimmed & chopped  asparagus (could also use snow peas, green beans, fiddleheads or any other green crisp veggie)

8 oz (225 g) soba or udon noodles or brown rice fettuccine or spiralized zucchini or…

1 cup tahini

1/4 cup  packed cilantro (leaves and stems) or flat-leaf parsley leaves

1/4 cup lemon juice

1/4 cup white (shiro) miso paste

4 cloves garlic, chopped

1 tsp  ground cumin

1/4 tsp  cayenne pepper, or to taste

1 cup water

1/4 cup sesame seeds (white and/or black), toasted

Bring salted water to a boil, 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) Pour  sauce as you’d like over asparagus mixture. Refrigerate remaining sauce for another use for up to 1 week.

Sprinkle noodles with sesame seeds. Enjoy hot or cold

Makes 4 servings.