Ingredients
- 8 ounces soba noodles (Japanese buckwheat) or whole-wheat noodles
- 6 tablespoons Chicken Broth
- 1 garlic clove, minced
- 1/4 teaspoon gingerroot
- 1 tablespoon fresh lime juice
- 2 tablespoon tahini (sesame butter) or peanut butter
- 1/4 teaspoon ground cumin
- 1/8 teaspoon chili powder
- Dash red (cayenne) pepper
- Pinch salt
- 3 tablespoons warm water
- 3 green onions, chopped
- 1 teaspoon toasted sesame seeds
Preparation
Bring a large kettle of water to a boil and cook noodles until al dente, about 5 minutes. Run under cold water for a few seconds, drain, and turn into a serving bowl. Toss with 2 tablespoons of broth. Place in the freezer to chill quickly. In a small bowl, combine garlic, gingerroot, 1 teaspoon of lime juice, tahini, cumin, chili powder, cayenne, salt and water. When pasta is room temperature, toss with sesame sauce until coated. Add remaining lime juice and broth; toss. Garnish with green onions and sesame seeds.
