Monday, September 14, 2009
Meatless Monday Tangy Brown Noodles
In this picture the noodles aren't my usual soba noodles, but spaghetti. I like to cut up a bunch of extra raw veggies for everyone to at least try. Cliff and I usually end up with the most greens, big surprise. I often add my sauteéd tofu. Look for the tofu recipe later.
Tangy Brown Noodles
1/3 cup tamari/soy sauce
2 tbsp molasses
1/2 cup tahini
1/4 cup toasted sesame oil
1/4 cup agave
1 tbsp rice vinegar
2 tbsp balsamic vinegar
1/4 cup water
1. Start cooking your choice of noodles. Any will work: rice noodles, udon, soba, wheat free, etc.
2. While the noodles are cooking heat the tamari in a small sauce pan on medium heat. This cooks down the tamari and reduces the amount for about 5 minutes. Add the molasses and stir to combine.
3. In a blender combine the heated tamari, and the rest of the ingredients and blend.
4. Cut up what ever extra veggies you wish to add: green onions, bell pepper, salad greens, etc.
I usually serve up the noodles and let everyone pour on as much sauce as they want. Then you can go crazy adding all of the extra goodies.