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Recipe by: amalie
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See below ingredients and instructions of the recipe
8 oz Pasta * 1 c Peas
----------------------------CHINESE TAHINI SAUCE----------------------------
2 tb Tahini (sesame butter) 2 ts Chili Paste w/garlic (hot)
1 tb Rice Vinegar 1 ts Minced Gingerroot
1 tb Soy sauce 2 tb Vegetable stock or water
1 tb (pref. toasted) Sesame Oil 1 ds Freshly ground black pepper
* preferably buckwheat noodles or Chinese wheat noodles
GARNISHES: scallion curls, fresh corriander sprigs, toasted sesame seeds,
or chopped dry-roasted unsalted peanuts, optional.
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NOTE:
Chinese wheat noodles are compacted into cubes. To cook, break the cubes
and drop into boiling water. When water returns to a boil, cook for 3
minutes and drain. They may be served as is or patted dry and sauteed in
oil until lightly browned.
Bring a large pot of water to a boil, cook pasta until al dente.
While pasta is cooking, steam peas. In a large bowl, combine remaining
ingredients.
When pasta is done, drain well. Toss dressing with pasta; add peas and
toss again. Top with garnish.
VARIATIONS: - saute 6 oz chopped spinach in 1 T safflower oil until limp;
mushrooms, blanched peapods, sweet red peppers, steamed broccoli, steamed
sliced carrots, or scallions. If you add several, the amt of dressing may
need to be increased.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
English celebrity chef also known as The Naked Chef. BBC food television shows.
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