Tahini Noodles with Sugar Snap Peas & Daikon Radish
8-12 oz of noodles – soba, somen, rice noodles or even spaghetti will work
2/3 cup Tahini (sesame seed paste)
1/3 cup Miso paste
1 cup Hot Water
2 tbsp sugar (or agave, maple syrup, etc).
Sugar Snap Peas, rinsed. Remove ends if you like. No need to remove string (they’re stringless!).
Scallions (Green onions) washed and chopped finely
Daikon Radish peeled and julienned (optional)
1 tbsp. Toasted sesame oil (optional)
Cook noodles according to package directions, but undercook slightly. Rinse in cold water to stop cooking and drain.
In a saucepan, heat 1 cup of water. Whisk in 2/3 cup tahini and 1/3 cup miso paste and turn off the heat. Stir until the sauce is smooth. Add the sugar (optional). The sauce should coat a spoon, but flow freely. Add more hot water if the sauce is too thick. Add 1/3 cup sesame seeds.
Combine sauce with noodles. Add vegetables, toss and serve.