Tahini Noodles

• Dressing
• 1/2 cup reduced-sodium soy sauce
• 1/2 cup tahini
• 1 tablespoon grated fresh ginger
• 4 cloves garlic, minced
• 3 tablespoons agave syrup
• 1/4 cup unseasoned rice wine vinegar
• 2 teaspoons Sriracha
• 1 teaspoon freshly ground black pepper
• Noodles and toppings
• 1 pound dried spaghetti
• 2 carrots, peeled and grated
• 2 cups fresh green beans, blanched in salted water, chopped
• 1/2 medium red onion, thinly sliced

1. Boil a large pot of salted water and cook the pasta in it until desired toothsomeness is achieved, about 10 minutes.
2. While the pasta cooks, combine dressing ingredients in a blender or processor and pulse until creamy.
3. Add the dressing to the warm, drained pasta, carrots, onion, and green beans. I topped mine with Japanese togarashi pepper (found in Asian markets), black and white sesame seeds.

dressing, soy sauce, tahini, ginger, garlic, syrup, rice wine vinegar, sriracha, freshly ground black pepper, noodles, carrots, fresh green beans, red onion

Taken from food52.com/recipes/33897-tahini-noodles (may not work)