Cool Tahini "Pasta"

Once upon a time, long long ago...(Like, mid-90's!) I copied two recipes onto a legal pad from one of Angie's cookbooks... Recipe # 2 I have never made, but the first one, "Cool Tahini Pasta" is a different story! Its been awhile since I've made it... pasta-schmasta... but while visiting with Angie recently she was telling me about coconut aminos and kelp noodles. Coconut aminos are a great substitute for soy sauce, and kelp noodles sounded like a cross between glass noodles and mung bean sprouts. I get back to Perth excited to try them both... and nada! Add 2 more things to the list of "Items you can't find in Western Australia." So I ordered some, and they came today. Lots of ideas came to mind, but this recipe allowed me to try both, and it turned out so good it was almost gone before it got photographed.

Cool Tahini Pasta

1/4 cup rice wine vinegar

2 Tablespoons water

3 T coconut aminos

1 Tablespoon tahini

1 cloved garlic, pressed or diced beyond teeny-tiny

1 & 1/2 teaspoon fresh grated ginger

Mix all the above ingredients well. Add a 12oz bag of rinsed and drained kelp noodles.

Add:

2-3 small green onions, sliced thin

3 T fresh cilantro leaves

Stir and serve immediately. Serves 3 (If you let it set, the noodles loose their "pop." Which I personally like, but it still tastes good.)