Stephen Ceideburg 1/3 c Finely chopped cilantro

2 tb Tahini

2 tb Miso

1 ts Dark sesame oil

3 tb Orange juice

1/2 ts Red pepper flakes

2 Green onions, finely chopped

1/2 Red bell pepper, minced

4 c Cooked udon or soba noodles

-drained, rinsed and drained -again This can be prepared a day ahead. The bit of tahini (sesame paste) creates a creamy sauce that contrasts well with the crisp vegetables. In a large bowl, combine cilantro, tahini, miso, oil, orange juice, and red pepper flakes. Toss in green onions, bell pepper and noodles. Cover bowl with plastic wrap, and chill 3 hours or over- night. Serve cold. From an article by Mary Carroll in The San Mateo Times, 5/25/93. Posted by Stephen Ceideburg