Ginger-Tahini Noodles

I'm sure most of you know that tahini is sesame paste, not unlike peanut or almond butter.  I usually use tahini as an ingredient in just two things: hummus, and tahini sauce (for falafel).  Unfortunately, those two recipes just don't use that much of it, and I end up with a mostly-full tub of tahini wasting away in the fridge.  I need something else in which to use it.  I experimented with an idea for a tahini noodle recipe, and enjoyed the results. 

This simple noodle recipe uses vermicelli, but you can use soba noodles, rice noodles, some other regular pasta, or whatever you like.  Limit the ginger and chiles for a milder kick.  As a bonus, it's a one-pot dish.

Ginger-Tahini Noodles
1/2 1b (dry) vermicelli noodles
2 Tbsp veg oil
1 tsp crushed dried red chile
2 Tbsp grated ginger
1 garlic clove, grated or minced
1 green onion, sliced thin
1 Tbsp frozen green peas
1/4 c tahini
1 tsp lime juice
2 Tbsp soy sauce
salt and pepper

Cook vermicelli in salted water until about a minute underdone.  Reserve about a cup of the pasta water; drain pasta but do not rinse and leave in the colander.

In the pasta pot, heat veg oil on low heat and add dried chile, ginger, garlic, and a dash each of salt and pepper, cooking for one minute.  Do not let veggies burn.  Stir in onion and peas and cook another minute.  Stir in remaining ingredients and 1/4 c reserved pasta water. 

Add pasta back into pot and toss with tongs to coat.  Add more pasta water if necessary to make a thin sauce.  Taste for seasoning and add salt and pepper to taste.  Heat through and serve.

Happy eating!