Sunday, October 3, 2010

Spicy Sesame Noodles with Green Beans

This is another amazing recipe. The tahini adds a "nutty" flavour that goes so good with sesame oil and crushed red pepper. 
2 tbsp tahini
1 tbsp sugar
3 tbsp rice wine vinegar
1/4 tsp crushed red pepper
1/4 cup soy sauce
2 tbsp water
8 oz green beans, trimmed and cut into 1 inch pieces
12 oz soba noodles (mine said buckwheat soba noodles and I only used 6oz of noodles)
1 tbsp sesame oil
1 tbsp grapeseed oil
1 medium red bell pepper, thinly sliced
2 garlic cloves, minced
2 tsp freshly grated ginger
1 tbsp sesame seeds, for garnish (even better if toasted)

In a small bowl, combine the tahini, sugar, rice wine vinegar, and crushed red pepper until well blended. Stir in the soy sauce and water until blended. Set aside.
Steam the green beans until just tender, about 5 minutes. Remove and rinse under cold water. Drain well and set aside. Cook the noodles according to package directions. Drain well, rinse, toss with the sesame oil, and set aside.
In a large skillet or wok, heat the oil over medium heat. Add the bell pepper, garlic, and ginger and stir-fry until softened, about1 minute. Add the beans, noodles, and sauce and toss to combine. Heat through.
Transfer to a large serving bowl and sprinkle with sesame seeds. Serve immediately.

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