I have a distinct memory of happily slurping sesame noodles from a plastic tub after a day of running errands with my mom. This is a slightly more sophisticated version of those noodles. If you want to omit the noodles altogether, this makes a lovely salad. Enjoy! -Amanda
Chilled Rice Noodles with Tahini Miso Sauce
inspired by Smitten Kitchen
1/2 pound brown rice noodles
1/2 head napa cabbage, finely shredded
1 bunch radishes, cut into matchsticks
1/2 lb. snap peas, cut on a diagonal
2 tablespoons tahini
1 tablespoon maple syrup, agave or other sweetener
2 tablespoons white miso
3 tablespoons rice vinegar
juice of half one lemon
1-2 teaspoons fresh grated ginger
1 tablespoon toasted sesame oil
1. Cook brown rice noodles according to package instructions.
2. To make miso tahini sauce, whisk together tahini, maple syrup, miso, rice vinegar, lemon juice, ginger and sesame oil until totally smooth. Toss with napa cabbage, radishes and snap peas.
3. Toss the dressed vegtables with the noodles. Although it says chilled in the title, you can eat them any which way you like! You can eat these hot from the bowl, let them come to room temperature, or chill them in the refrigerator.