By Cynthia Lair
My daughter’s godmother, Karen Brown, always made these for our potlucks in New York, and they were always the first entrée to disappear. Udon or soba noodles will work well. Tahini is a creamy paste made of crushed, hulled sesame seeds. Different nut and seed butters can be interchanged in this recipe to vary the flavor.
8 ounces soba noodles
3 tablespoons tahini
1 tablespoon almond or cashew butter
1 teaspoon maple syrup
2 tablespoons brown-rice vinegar
2 tablespoons tamari or shoyu
1 teaspoon toasted sesame oil
1½ teaspoons coriander
1 tablespoon water, or to desired consistency
Cook noodles in plenty of boiling water according to directions on package. While noodles cook, put ingredients for sauce in small bowl and blend until creamy. Rinse and drain cooked noodles. Pour sauce over noodles and toss well.
Preparation: 15 minutes
Makes 4 servings