No beauty pageant winners here!

Today started inauspiciously. When the alarm went off at 5:00 a.m., I knew I wasn't going to make it to work on time; I was in the grip of a migraine. Back to bed I went, loaded up on medication. I made a couple of false starts as the day wore on, only to be driven back to bed. At one point, I was actually dressed, wearing make up, and in the car, only to come back home before making it even a mile down the road. Not a good beginning. However, after sleeping until 4:30, I woke up absolutely ravenous, with the migraine seeming to be at bay. The only thing left on my week's menu plan was this recipe for Black Sesame Noodles from Jack Bishop's A Year in a Vegetarian Kitchen. I wasn't sure it sounded good, but it was this or leftovers, so this won.

And oh, am I glad that it did. I've had a few sesame noodle dishes, which all just struck me as okay. This one, however, transported me. Like so many of his other recipes, this one came together very quickly--less than 30 minutes from the time I put the water on to boil for the pasta. I've never used black sesame seeds before, but I will again. They have a taste just a bit stronger which really shines through. This dish is served warm, but leftovers should be fine cold. Grated carrots, cucumber, and radishes add a nice, fresh note and lighten what could otherwise be a heavy dish. I used only 3/4 pound of pasta, as Bishop's recipes are usually to heavy on the pasta, and too light on the sauce for my taste. In this instance, when I make this again, I'll go with the full pound. I would also up the shredded veggies a bit, as they could have a stronger presence without overwhelming the balance of this dish. I don't often repeat dishes, but I see this one coming up again in our future.

One of the things I'd like to do this year is participate in more Blogger events. I'm giving up my virginity in this area to the Presto Pasta Night Roundup at Once Upon a Feast--Every Kitchen Tells Its Story. This is a great site to check on Fridays before the weekend grocery shopping trip. Pasta shines in all its forms of glory.

Wonton Soup

6 cups reduced-sodium chicken broth
1 tablespoon toasted sesame oil
1 cup shredded coleslaw mix
1 cup shredded leftover pork (from Balsamic Roasted Pork Tenderloin)
1 tablespoon reduced-sodium soy sauce
24 wonton wrappers (often sold in the refrigerated section of the produce aisle)
1/4 cup chopped scallions (white and green parts)

Place the broth in a large saucepan, set over medium-high heat, and bring to a simmer.

Meanwhile, heat the oil in a large skillet over medium heat. Add the slaw mix and cook, stirring, for 1 minute. Add the pork and soy sauce and cook, stirring, until the cabbage wilts, about 2 minutes. Remove from the heat.

Arrange the wonton wrappers on a flat surface. Spoon 1 teaspoon of the filling onto the center of each wrapper. Wet your fingers with water and run a wet finger along the outer edge of the wrapper. Pull up the edges of the wrapper and pinch together, making a beggar's purse-shaped wonton. When you run out of filling, place the stuffed wontons in the simmering broth and simmer until tender and translucent, about 5 minutes. Remove from the heat, stir in the scallions, and serve.

My notes:

I minced a small onion and 3 cloves of garlic and sauteed them before adding the cabbage. A little grated ginger would be good, too.

The pork mixture could easily become a filling for lettuce wraps, a topping for rice, or the addition to some type of noodle or noodle soup.

This soup would also work by cutting the wonton skins into ribbons, and adding them, with the loose pork mixture, directly into the broth.

The wontons can be made ahead and frozen; the do not need to be defrosted before making the soup.

Black Sesame Noodles

Black Sesame Sauce:

1/4 cup black sesame seeds

1/4 cup smooth natural peanut butter, without sugar or additives

2 medium garlic cloves, minced

1 tablespoon minced gingerroot

1 tablespoon sugar

1 teaspoon hot red pepper flakes

1/4 cup hot water

1/4 cup soy sauce

2 tablespoons rice vinegar

Remainder of Dish:

1 tablespoon salt
1 pound fresh linguine
1/2 medium English cucumber, scrubbed and shredded on the large holes of a box grater
1 medium carrot, peeled and shredded on the large holes of a box grater
4 medium radishes, scrubbed and shredded on the large holes of a box grater
2 tablespoons minced fresh cilantro leaves

Bring 4 quarts water to a boil in a large pot for cooking the pasta.

For the Sauce: Toast the sesame seeds in a small skillet over medium heat until fragrant, about 2 minutes. (Don't let the seeds burn.) Reserve a teaspoon sesame seeds. Place all the sauce ingredients, including the remaining toasted sesame seeds, in a food processor or blender. Process, scraping down the sides of the bowl several times, until the sauce is smooth, about 1 minutes. Scrape the sauce into a bowl large enough to hold the cooked pasta.

Add the salt and pasta to the boiling water and cook until al dente. Drain the pasta and toss it with the sesame sauce in the large bowl until coated evenly. Add the cucumber, carrot, and radishes and toss to distribute the vegetables evenly. Divide the noodles among individual bowls and sprinkle with the reserved toasted sesame seeds and cilantro. Serve immediately.

Read more about this recipe here.