Elbows and Chick-Peas à La Chinese Noodles

Name: Elbows and Chick-Peas à La Chinese Noodles
Yield: Makes: 4 servings
Ingredients: ¼ cup vegetable or peanut oil; ¼ cup peanuts, preferably unsalted; 2 cups short tubular pasta, such as elbows, tubetti, or penne; Salt; 1 teaspoon chili paste with soy bean; 2 tablespoons sesame paste; 2 tablespoons Oriental sesame oil; 2 cucumbers or 2 cups cubed cooked vegetable, such as green beans or broccoli; 1 can (16 ounces) chick-peas; freshly ground black pepper; 3 tablespoons rice vinegar; 1 clove garlic; 2 tablespoons soy sauce

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

A favorite appetizer of mine is Chinese sesame noodles. Inspired by that dish, I came up with this lovely main-course salad by combining the salient Chinese seasonings with pasta, chick-peas, and vegetables.

Ingredients

Salt
2 cups short tubular pasta, such as elbows, tubetti, or penne
2 tablespoons

Main course
Vegan

Method

Bring a large pot of salted water to a boil. Add the pasta, and cook until just tender, about 10 minutes.
Meanwhile combine the sesame paste, sesame oil, vegetable oil, peanuts, peeled garlic, chili paste, soy sauce, and rice vinegar in a blender or food processor. Process for a few minutes until smooth. Season to taste with salt and pepper.
Rinse and dr