Spicy Tahini Noodles with Roasted Vegetables

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This is my favorite kind of weeknight meal. Noodles tossed with a quick sauce, topped with an abundance of vegetables, and kissed with chile feistiness courtesy of the condiment shelf. It’s in high-rotation around here and the moment, and I’ll mention some variations down below. The gist: make a simple, thinned-out tahini sauce, roast the vegetables while your pasta water is coming to a boil, toss and serve on one platter. If you like those old-school Chinese restaurant spicy peanut noodles, these are sort-of their tahini slathered distant cousins.


Chickpea Salad

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1/2 teaspoon sugar

11/2 teaspoons salt

Juice from 2 limes

1/3 cup olive oil

6 cups cooked chickpeas*

1 cup diced watermelon

1/2 cup diced cucumber

1/2 cup sliced radish

1 jalapeño, minced

1/2 cup minced red onion

1/4 cup chopped basil

1/4 cup chopped cilantro

1/2 cup pomegranate seeds (or use halved red grapes)

1 tablespoon toasted cumin seeds

1 teaspoon black pepper

Zest from 2 limes

*The flavor is better if you soak and then cook dried chickpeas, but canned ones will work in a pinch.


Warm Tofu with Spicy Garlic Sauce

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This gently simmered tofu topped with a stir-together sauce is a common banchan . It would also make a great vegetarian main course served with rice. The sauce—speckled with chopped garlic, scallion, sesame seeds, and Korean hot red-pepper flakes—couldn’t be simpler or more satisfying. You will want to eat it on everything.