This dish is so good, it is difficult not to overeat. I recommend eating slowly.

Boil one pound of Udon noodles (semi-flat Japanese white noodle, has a bit of salt in it, so rinse well afterwards, they are served cool)
in a large pot of water with a dash of sea salt. Usually they cook for about eight minutes, do not overcook.

Meanwhile, mix 1/4 sesame tahini, 1/2 cup bancha twig tea (water will do), 2 TS toasted sesame oil, 1 TS maple syrup, 1 tsp soy sauce in small pot and bring to a boil then stir and shut off and let stand covered.

Chop two scallions, separating the top half pieces from the bottom. Place the bottom half (thicker, whiter, stronger) in the pot with the sauce, and give it another stir.

After rinsing the noodles, place a bit of sauce in your serving bowl, then 1/3 of the noodles, then some more sauce, more noodles, etc. until
all noodles are in and topped by sauce. Toss until sauce is well distributed. Place the green part of the scallions on the top as a garnish and serve.

Wondering what to have with this?

Why not:

-Ginger Carrot Miso Soup (yang counters oiliness and lightness of noodle dish) -Steamed Broccoli w/ Onions and Kale (Lots of nutrients, very beautiful)

For these recipes, send me an email at david@kaganmedia.net