RECIPE: REC: Cilantro Noodles

RECIPE:
R

richard-in-cincy

Well-known member
I whipped this up for dinner last night and it was very tasty.

I used whole wheat penne, but you can use any noodle you want.

Into the food processor:

4 cups chopped cilantro

1 tbls. chinese sesame chile paste (ground szechwan chilies, sesame seeds, peanuts, and oil)

1/2 cup tahini

3 cloves of garlic

1/4 cup fresh sliced ginger

1 tsp fish sauce

1 tbls. rice vinegar

2 tbls. black mushroom soy sauce

1 tbls. sesame oil

1/4 cup cold chicken stock

1 tsp szechwan pepper

1/2 tsp. ground star anise

1/2 tsp. ground coriander

Give it a whirl. Toss with cold pasta (1 lb. uncooked).

Garnish with sliced green onions, sliced green chili, cucumber, and peanuts.

Very refreshing on a hot and sultry summer evening.

I'm having leftovers for lunch today and they are even better after a night chilling in the frig.

 
Which brand of whole wheat Penne did you use? I bought my first whole wheat pasta

a month or so ago. I bought Barilla Plus Penne. I actually loved it. I've been told by someone that the larger the wheat pasta, the better it is. This person said they've tried spaghetti, and smaller pastas, but they were not as good. Have you also found this to be true?

 
Hi Richard. I would like to try this but need to get some tahini that I

would also use to make Barbara in VA's Grilled Tahini Chicken with Eggplant and Mushrooms over Soba Noodles.

I have a ton of vermicelli soba noodles. Do you think I could use them for your recipe?

 
I can't remember the name, it's in a blue and red box...

I don't even buy regular pastas anymore, everything I buy is whole grain: pasta, rice, etc. I've been doing this for a couple years now, so I'm probably not the person to ask as it is now the norm for me. We love it. One thing, is you don't want to over cook the whole wheat pasta because it will start disintegrating. I always cook it for the minimum time.

 
Oh absolutely. You can sauce any pasta you want with it...

It's not a thick sauce, so I liked the tubular shapes to help hold sauce.

If you want it thicker, add more tahini, or you can stretch your tahini since it's so $$$ with peanut butter if you want.

 
I just tried Bionaturae spaghetti (I think that's the spelling) - Meryl suggested it a while ago...

I found it in the health food store. If I remember correctly, it was kinda pricy, but it actually wasn't that bad.

Not quite as chewy as regular pasta, but not as chalky as I expected it to be.

I tried my first whole wheat pasta quite a while ago, and didn't like it all all, so I was reluctant to try again. But I believe that they're definitely improving, with whole grain as well as whole wheat.

I've been wondering which shapes would be best too. I used the Bionaturae spaghetti, and it was not bad. Definitely repeatable, and something I could get used to.

Interested to see what everyone else's favorites are as well.

 
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