Chilled Szechuan Sesame Noodles and Broccoli
8 ounces bean pasta
(see note), cooked according to package directions, rinsed under cold water and drained
2 pounds fresh or frozen broccoli florets, steamed
1 large red bell pepper, or 2 roasted red peppers, diced
6 scallions, thinly sliced
black sesame seeds for garnish
For the Sauce:
1/4 cup unhulled sesame seeds, lightly pan toasted
1 cup unsweetened almond or soy milk
6 Medjool or 12 Deglet noor dates, pitted
1/2 tablespoon minced ginger
4 cloves garlic, peeled
1/4 teaspoon red pepper flakes or to taste
3 tablespoons rice vinegar
In a high-powered blender, puree all of the sauce ingredients until smooth.
In a large bowl, toss the noodles, broccoli, red pepper and scallions with the sesame sauce until thoroughly coated. Divide among 6 plates and sprinkle with the black sesame seeds and serve immediately or refrigerate until ready to use.
Note: Several varieties of organic bean pasta are available at www.drfuhrman.com.
Calories 281; Protein 17 g; Carbohydrates 47 g; Total Fat 4.6 g; Saturated Fat 0.5 g; Cholesterol 0 mg; Sodium 71 mg; Fiber 13.1 g; Beta-Carotene 1096 ug; Vitamin C 173 mg; Calcium 308 mg; Iron 6.2 mg; Folate 142 ug; Magnesium 69 mg; Zinc 3 mg; Selenium 6.3 ug