You may also like
Categories:
dressing soy sauce Tahini ginger garlic syrup rice wine vinegar sriracha freshly ground black pepper noodles carrots fresh green beans red onion
Viewed: 77 - Published at: 7 years agoIngredients
- Dressing
- 1/2 cup reduced-sodium soy sauce
- 1/2 cup tahini
- 1 tablespoon grated fresh ginger
- 4 cloves garlic, minced
- 3 tablespoons agave syrup
- 1/4 cup unseasoned rice wine vinegar
- 2 teaspoons Sriracha
- 1 teaspoon freshly ground black pepper
- Noodles and toppings
- 1 pound dried spaghetti
- 2 carrots, peeled and grated
- 2 cups fresh green beans, blanched in salted water, chopped
- 1/2 medium red onion, thinly sliced
Method
- Boil a large pot of salted water and cook the pasta in it until desired toothsomeness is achieved, about 10 minutes.
- While the pasta cooks, combine dressing ingredients in a blender or processor and pulse until creamy.
- Add the dressing to the warm, drained pasta, carrots, onion, and green beans. I topped mine with Japanese togarashi pepper (found in Asian markets), black and white sesame seeds.
