For 3-4 Servings:
2-3 portions of udon noodles (rice, buckwheat, or whole wheat noodles)
3 Tbs toasted sesame oil (optional, may use olive oil)
1/2 cup of sesame seeds (May be replaced with tahini)
1/4 cup soy sauce (might be blended with Braggs Liquid Aminos)
6 Tbs Mirin (Japanese Cooking Wine) or white wine
2 tsp Umeboshi Vinegar
salt and pepper to taste
2 scallions, cut into rings
2 cups of snow peas, cut on a bias in small slices
1 tsp black sesame seeds
Bring a pot of water to boil, add noodles and cook until al dente, abt. 8 minutes or according to package instructions. Remove from heat, drain, transfer to a bowl and toss with 1 tbs sesame oil. Set aside.
In a small skillet, toast the sesame seeds gently over medium heat, stirring frequently, abt. 2-5 minutes. Transfer seeds into a bowl to cool. (Skip this step when using tahini).
Blend Soy sauce, Mirin, Vinegar, sesame oil and the cooled sesame seeds in a blender to smooth and creamy consistency. Adjust flavor as desired. Set aside.
Wipe out skillet after sesame seed use, add some oil and scallions, heat for 1 minute, then add snow peas. Cook for very short time.
Add snow peas and scallions to the cooked pasta, pour the dressing over everything. Toss and combine and garnish with black sesame seeds. Serve immediately. ©2013Sabineart.com