Noodles with Sesame Sauce 
from THE NATURAL GOURMET by Annemarie Colbin
Phases: Water and Wood
Yield: 6 servings
1 package (8 oz) soba (buckwheat pasta) or udon (Japanese wholewheat pasta)
2 quarts boiling water
1/2 teaspoon sea salt
Sauce
2 cloves garlic
1/2 cup tahini
3 tablespoons shoyu or tamari
2 teaspoons maple syrup
1 tablespoon brown rice or apple cider vinegar
1/2 cup prepared bancha or kukicha tea* or Chinese tea or plain tea
1 teaspoon chili oil, or to taste (optional)
3 scallions
1. In a large pot, cook the pasta in the boiling water with salt for 8 to
10 minutes. Drain, and quickly rinse with cold water. Return the pasta to the
empty pot, and cover – this will keep the noodles warm about 10 minutes.
2. While the pasta is cooking, prepare the sauce. Mince the garlic.
3. To make the sauce, place the tahini, shoyu, maple syrup, garlic, and vinegar
in a 2 quart mixing bowl. Blend carefully with a wooden spoon. The mixture
will thicken.
4. Add the tea several spoonfuls at a time, blending it in well after each
addition, until you get a smooth sauce consistency. Add more tea if needed
to thin.
5. Add the optional chili oil a few drops at a time, until you reach the spiciness
that you like.
6. Sliver the scallions finely. Serve about 3 tablespoons sauce over each portion
of noodles, garnished with scallions. This dish can be served warm or cold.
* Available in Asian or natural-foods stores.
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