Ingredients
- 2 miso
- 2 green onions
- 1/2 bell pepper (red)
- 4 c udon (cooked)
- 3 tb orange juice
- 3/8 c cilantro (finely chopped)
- 2 tb tahini
- 1 ts dark sesame oil
- 1/2 ts pepper flakes (red)
-drained, rinsed and drained -again This can be prepared a day ahead. The bit of tahini (sesame paste) creates a creamy sauce that contrasts well with the crisp vegetables. In a large bowl, combine cilantro, tahini, miso, oil, orange juice, and red pepper flakes. Toss in green onions, bell pepper and noodles. Cover bowl with plastic wrap, and chill 3 hours or overnight. Serve cold. From an article by Mary Carroll in The San Mateo Times, 5/25/93.
