Noodles With Tahini Yogurt Sauce Food

TAHINI YOGURT SAUCE

Steps:

• Place all ingredients in a bowl and whisk until combined.
• Taste for seasoning and add in more if you like.

TAHINI NOODLES

Steps:

• Gather the ingredients.
• Bring a large pot of salted water to a boil and add the pasta. Cook according to the package directions.
• In a bowl, whisk together the sesame paste, water, soy sauce, lemon juice, honey, grated ginger, garlic, and crushed red pepper flakes until smooth.
• Drain the cooked noodles and toss with the tahini sauce. Top with the sliced scallions and sesame seeds.

ZUCCHINI NOODLES WITH GARLICKY YOGURT SAUCE

Steps:

• Zucchini slices: Cut 1 zucchini into ¼-inch rounds, place in a bowl, and toss with 1 tablespoon olive oil and a pinch of salt. Heat a grill pan to medium-high; cook zucchini until there's a slight char on either side. Set aside.
• Zucchini "noodles": Trim the ends off the remaining zucchinis, cut them in half vertically, and use a spiralizer to make long ribbons, yielding 8 cups of zucchini "noodles." Set aside.
• Sauce: In a skillet over medium heat, add remaining 4 tablespoons of olive oil and the garlic. Once the garlic is fragrant (about 1 minute), turn the heat to low. Add the labneh and water; stir slowly, incorporating everything thoroughly. Season with a few pinches of salt, and allow mixture to slowly cook. Chop herbs and set aside. Meanwhile, cook the pasta in salted, boiling water to al dente (should take less than 3 minutes). Drain and add to the sauce, along with the zucchini noodles and chopped herbs; salt to taste. Mix well so the zucchini noodles and pasta are evenly sauced.
• Assemble the dish: Add the zucchini and pasta noodles to a serving dish; arrange the grilled zucchini slices around the edge. Finish with lemon juice, a bit of salt, and a mint sprig or two. Serve immediately.

LEMON TAHINI YOGURT SAUCE

Steps:

• Place garlic cloves in a blender or food processor and process to mince. Add tahini, and process for a further few seconds. Add yogurt, lemon juice, lemon zest, and cumin; process until smooth. Season to taste with salt. Transfer to a serving dish.

RICE NOODLES WITH TAHINI SAUCE AND MIXED VEGGIES

Steps:

• Wash, peel and cut carrots into small strips. Peel onion and slice.
• Heat butter and sesame oil in a big pan. Add onions, sesame seeds and carrots and sautee for some minutes. Add peas and some water (2-3 tbs) and simmer covered for about 10 minutes until veggies are tender but not mushy.
• Season with tahini and salt to taste.
• 3 minutes before veggeis are ready, place rice noodles in a dish and pour over boiling water. Allow to brew until noodles are ready (mine take 3 minutes, if yours take longer you will have to start making them earlier). Drain noodles and toss with veggies and sauce.
• Serve sprinkled with gomashio if you like or some asian herbs.

QUICK TAHINI YOGURT SAUCE

Steps:

• Whisk together yogurt, tahini, garlic, lemon juice, salt and pepper. Thin with water to obtain a smooth sauce.

PASTA WITH YOGURT SAUCE

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente.
• Using a mortar and pestle, mash the salt and garlic cloves together into a paste. Warm the yogurt slightly in a sauce pan. Remove a small amount of warmed yogurt from the pan, and stir together with the garlic paste. Stir this mixture into the remaining yogurt
• Drain the pasta, and rinse in cold water. Place in a casserole or deep serving dish, toss with 1 tablespoon butter or margarine. Toss with half of the garlic-yogurt sauce. Spread the remaining sauce over the pasta. Garnish with the parsley.
• For a very special dish, brown the pine nuts in 2 tablespoons butter or margarine. Pour over the parsley. Serve immediately.

NOODLES WITH TAHINI YOGURT SAUCE

Steps:

• 1) In food processor, beat together the tahini, lemon juice and water until smooth and creamy Add garlic, yogurt and hot sauce. Pulse until creamy and frothy 2) Prepare noodles or squash. Toss with olive oil 3)Heat tahini yogurt mixture for 2 - 4 minutes, just to warm through 4)Pour over noodles Combine with parsley DRAINING YOGURT Use whole milk yogurt. Non fat works but the texture is a little chalky. Place yogurt in colander lined with cheesecloth. After an hour it will have the consistency of light whipped cream. This is about right for use in salads Within several hours, yogurt will lose almost half its volume and acquire the consistency of sour cream. This is perfect for dips, sauces, soups and thickening vegetable purees