I saw watercress in the store so decided to add it to this salad. It came with the roots on. I had to go to 2 stores to find tahini because I wasn’t going to pay $7 for it at Whole Foods. I’ve always wanted to make homemade hummus. Now that I have a new jar of tahini it may just be that time. Looking forward to peeling chickpeas.
Adapted from eat, live, run.
Ingredients
makes 5 servings
- 1 lb. sliced sugar snap peas, blanched
- 4 thinly sliced green onions
- 1 bunch watercress
- sesame seeds
- 12 oz dry soba noodles
Dressing:
- 1/4 cup tahini (sesame seed paste)
- 2 Tablespoons canola oil
- about 3 Tablespoons hot water (depending on how thick or thin you like it)
- 1 Tablespoon rice vinegar
- 2 Tablespoons soy sauce
- 1/2 teaspoon red pepper flakes
- 2 teaspoon fresh minced ginger
- 1 teaspoon minced garlic
Boil a pot of water, add snap peas and blanch for 30 seconds. Scoop out peas and rinse with cold water; proceed to use pot of boiling water to cook the soba noodles (according to package directions). When done, drain and rinse noodles immediately in cold water. Set aside.
To make the dressing, combine all ingredients (starting with garlic & ginger) in a small food processor. Process until very smooth. Add the hot water last, to desired thickness. This sauce shouldn’t be too thick or overly thin and runny.
Toss noodles, snap peas, and green onions with dressing and top with sesame seeds. Serve on top of a small bed of watercress.
