Source: "The Vegetarian Meat & Potatoes Cookbook" by Robin Robertson
8 oz Soba Noodles (Japanese buckwheat noodles, brown). (Could also use other pastas).
2 TBL toasted sesame oil.
1 red bell pepper, seeded and cut into thin strips.
1 medium cucumber, peeled, quartered lengthwise, then sliced bite size.
1/4 cup minced scallions.
8 oz can of sliced water chestnuts, drained and rinsed.
1/4 cup of tahini (sesame seed paste).
1 clove garlic, minced.
3 TBL soy sauce (or Bragg's).
2 TBL water.
1 tsp Asian chili paste (or more, to taste).
Cook noodles, drain and rinse in cold water.
In a medium sized bowl, toss the cold cooked noodles with half of the sesame oil. Then add bell pepper, cucumber, scallions, and water chestnuts. Mix together. Set aside.
In a small bowl, combine the tahini, garlic, remaining oil, soy sauce, water, and chili paste. Still well to blend.
Add the mixed sauce to the noodle bowl, toss gently to coat all the noodles and vegetables.
Cover the noodle bowl and refrigerate for an hour or two before serving.