It’s that time of the week when I steal one of my mother’s recipes and post it for the world to see. She’s a chef who has cooked for celebrities, politicians, and those who can afford her. Here, you get her secrets for free!
This versatile sauce is great when poured over noodles of any kind, and a variety of toppings can be added to the dish to boost the nutritional value.
1/4 cup tahini
1/4 cup soy sauce
2 Tbsp. rice vinegar
1 Tbsp. sesame chili oil or chili sauce
1 Tbsp. fresh grated ginger
2 cloves garlic, minced
2-3 Tbsp. toasted sesame oil
1 cup vegetable broth (optional, for thinning)
Mix together and pour over 1 lb. cooked udon, soba, vermicelli, fettuccine, or any other pasta.
Blanched broccoli, asparagus, or carrots
Chopped black olives
Grilled vegan chicken
Julienned sundried tomatoes
Roasted red-pepper strips
Sautéed artichoke hearts
Note: The pasta can be served hot or at room temperature. Once made, the sauce can be stored for several weeks in the refrigerator.
Makes 4 servings
Posted by Jason Baker