---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Pasta, Oriental, Sauces
       Yield: 4 servings
       8 oz Pasta  *
       1 c  Peas
 -------------------CHINESE TAHINI SAUCE-------------------
       2 tb Tahini (sesame butter)
       1 tb Rice Vinegar
       1 tb Soy sauce
       1 tb (pref. toasted) Sesame Oil
       2 ts Chili Paste w/garlic (hot)
       1 ts Minced Gingerroot
       2 tb Vegetable stock or water
       1 ds Freshly ground black pepper
   * preferably buckwheat noodles or Chinese wheat noodles
   GARNISHES: scallion curls, fresh corriander sprigs,
   toasted sesame seeds, or chopped dry-roasted unsalted
   peanuts, optional.
   ”“”“”“”“”“”“”“” NOTE:
   Chinese wheat noodles are compacted into cubes. To
   cook, break the cubes and drop into boiling water.
   When water returns to a boil, cook for 3 minutes and
   drain. They may be served as is or patted dry and
   sauteed in oil until lightly browned.
   Bring a large pot of water to a boil, cook pasta until
   al dente. While pasta is cooking, steam peas. In a
   large bowl, combine remaining ingredients.
   When pasta is done, drain well. Toss dressing with
   pasta; add peas and toss again. Top with garnish.
   VARIATIONS: - saute 6 oz chopped spinach in 1 T
   safflower oil until limp; toss with noodles and sauce
   ~ add or substitute other veggies such as sauteed
   sliced mushrooms, blanched
   peapods, sweet red peppers, steamed broccoli, steamed
   sliced carrots, or scallions. If you add several, the
   amt of dressing may need to be increased.
   ~ chill or bring to room temp and serve as side dish
   or salad