Spicy Hunan Sesame Noodles
|Garlic||1 Clove (5 gm)|
|Ginger root piece||1 Inch, pared|
|Tahini||1⁄4 Cup (4 tbs) (Sesame Seed Paste)|
|Brewed black tea||3 Tablespoon|
|Low sodium soy sauce||2 Tablespoon|
|Chili garlic paste||1⁄2 Teaspoon|
|Cooked spaghetti squash||4 Cup (64 tbs)|
|Spaghetti||3 Ounce, cooked, drained|
|Thinly sliced red bell pepper||1 Cup (16 tbs)|
|Thinly sliced scallions||1⁄2 Cup (8 tbs)|
|Cooked cannellini beans||8 Ounce, drained rinsed|
1. In food processor, mince garlic and ginger. Add tahini, tea, soy sauce, honey and chili paste; process until smooth.
2. In large bowl, combine spaghetti squash, spaghetti, pepper and scallions; add tahini mixture and beans, tossing until combined. Serve warm or chilled.