Recipe by julz654
These noodles are savoury but with a bit of spice, plus they are quick and easy to make, and make a great meal for a cold supper!! Courtesy of Rachael Ray !!!
Top Review by BoxerRebellion
I only made the sauce, and since I didn't use it on a complete salad I don't want to give it a rating. It was not to our liking at all and we didn't use it. I made it with the tahini, and found it to be very vinegary and acidic, with an overpowering sesame flavor. Using peanut butter, especially if it had sugar in it, may have balanced it a little better (though I added sugar and honey and still didn't like it). Usually I like RR's asian dressings... oh well, next time :)
- 1⁄2 lb spaghetti (about 4 portions)
- 1⁄4 cup tahini (or creamy peanut butter)
- 1⁄4 cup dark soya sauce (tamari)
- 2 teaspoons sesame oil
- 2 tablespoons hot sauce
- 2 teaspoons rice wine vinegar
- 1 teaspoon grated fresh ginger
- 2 scallions (green onions)
- 1 1⁄2 cups shredded cabbage
- 1 cup bean sprouts
- toasted sesame seeds
Directions See How It's Made
- Fill a pot with salted water and start to boil for the noodles.
- add peanut butter (or tahini) to a bowl and warm in microwave for about 20 seconds or until thin.
- Add soya sauce, sesame oil hot sauce, vinegar and ginger and whisk together.
- When noodles are aldente (cooked but a bit firm) chill under cold water.
- Add cool noodles to sauce and mix.
- Add in vegetables
- Garnish with toasted sesame seeds
- Could serve with grilled shrimp on the side.