A KosherEye Signature Recipe
An easy room temperature side or main. . . that can be made as a vegetarian parve or meat dish.
1 pound lo mein, linguini, or any long pasta
3 Tablespoons toasted sesame oil, divided
4 tablespoons soy sauce
2 tablespoons rice vinegar
½ cup Tehina
like Soom Foods brand
1-tablespoon smooth peanut butter
1 tablespoon finely grated ginger
2 teaspoons minced garlic
2 teaspoons chili-garlic paste, or to taste *
½ cucumber, chopped in ¼" pieces or shredded with grater
1/4 cup chopped roasted peanuts
Bring a large pot of water to boil. Add noodles and cook until al dente (barely tender) Drain noodles, rinse with cold water, drain again, and toss with 1 Tablespoon of sesame oil.
In a medium bowl, whisk together- 2 tablespoons sesame oil, soy sauce, vinegar, tahina, peanut butter, sugar, ginger, garlic and chili-garlic paste.
The consistency should be similar to whipping cream or syrup. If too thick add a splash of vegetarian bouillon, brewed green tea or water.
Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber, scallions and peanuts. Serves about 4 – 6 as a side dish.
Serve at room temperature
Optional: When ready to serve, top with kosher faux crab or shrimp; chicken or braised tofu.
*If chili garlic paste is unavailable, add some heat with a shake of red pepper flakes or srirachi will work
Recipes: kosher, parve, or meat, side dish