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   MSGID: 34802.fidonet_cooking@1:105/500 2d727de1   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sesame Soba Noodles   
    Categories: Japanese, Pasta   
         Yield: 4 Servings   
       
       1/3 c  Tahini   
         3 cl Garlic; crushed   
         3 tb Low-sodium tamari   
         2 tb Toasted sesame oil   
         1 tb Brown rice vinegar   
         2 ts Natural sugar   
       1/2 c  Water; up to 3/4 c,   
              - as needed   
         1 tb Natural vegetable oil -OR-   
       1/4 c  Water   
         1 lg Carrot; cut into small   
              - matchsticks   
       1/2    Red bell pepper; seeded, cut   
              - into small matchsticks   
       1/2 c  Peas; fresh or thawed   
        12 oz Soba noodles   
         1 tb Sesame seeds; toasted   
       
     In a food processor or blender, process the tahini, garlic, 1 tb   
     sesame oil, vinegar, sugar, and enough water to obtain a smooth,   
     sauce-like consistency. Transfer the sauce to a small saucepan and   
     heat over low heat, stirring until hot. Keep the sauce warm.   
        
     Heat the vegetable oil or water in a medium-sized skillet over   
     medium-high heat. Add the carrot and bell pepper and stir-fry until   
     tender, 3 to 5 minutes. Add the peas and stir-fry until hot, about 1   
     minute. Reduce the heat to low and keep the vegetables warm.   
        
     Cook the soba noodles according to the package directions. Drain and   
     place in a large, shallow serving bowl. Drizzle on the remaining 1 tb   
     sesame oil and toss to coat evenly. Add the vegetables and sauce and   
     toss to combine. Sprinkle with the sesame seeds and serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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