½ cup tahini/sesame paste
1/8 cup shoyu/tamari
1/3 cup water
2 tablespoons fresh ginger or 3/4 tablespoons powered, pressed, or minced ginger
1 clove garlic
2 tablespoons ume vinegar or apple cider vinegar
1 tablespoon olive oil
2 teaspoons agave nectar or honey
½ teaspoon red pepper flakes or pinch of cayenne powder (optional)
4 scallions (sliced thin)
1 teaspoon sesame seeds
1 winter squash or zucchini (for noodles)
1. Make noodles with the winter squash, zucchini or other hard vegetable using a saladacco or spirooli.
2. Mix the rest of the ingredients in a bowl except the sesame seeds and a few of the scallion slices.
3. Mix noodles with the sauce.
4. Place on a serving plate and garnish with sesame seeds and the scallion slices that you set aside. Eat right away or dehydrate 30-60 minutes (enough to warm it up).
Linda's ThoughtsBy Linda
This recipe is adapted from a cooked version of Sesame Noodles that I used to enjoy frequently.
I used to serve as a chilled dish in the summer, but this version can be dehydrated to warm it up for the wintertime too.
It's pretty quick to whip together for a quick dinner, which is just my style. :-)
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