Maple Sesame Noodles

March is maple time in New England. The rolling hills are still covered in snow but the sun is strong and languishing sugar houses are coming alive with the first sap run. The drip, drip, dripping noise in my pails means spring has sprung.

Since I've been tapping and boiling my own sap, there has been no shortage of syrup in my kitchen. In fact, now that the new vintage is flowing, I'm constantly looking for new ways to use the maple syrup, especially last year's supply.

I use maple syrup in everything that calls for sugar or honey.
We love blueberry maple syrup, made with homegrown blueberries and syrup heated together until blueberries are almost bursting. It is great on top of ice cream, pancakes and waffles. Plain yogurt topped with maple syrup is my guilt free dessert and, when no one is looking, half an avocado filled with maple syrup is pure bliss.

But the biggest difference the maple syrup makes is in my sesame noodle recipe. We're addicted to it and it always sells out at the market. I'm convinced the secret is my homemade maple syrup. Here's the recipe for you to try and judge for yourself. With a food processor, this is a breeze to whip up and the sauce will keep a day or two in the fridge. Enjoy!

Maple Sesame Noodles - Photo by Amy

For the sauce:
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup peanut butter
1/2 cup soy sauce
1/4 cup Shao Xing wine (Chinese cooking wine or substitute cooking sherry)
1/4 cup rice vinegar
1/4 cup pure maple syrup
1/4 cup fresh ginger, peeled and chopped
1 garlic clove, chopped
1 tablespoon hot sesame oil
Tabasco and/or cayenne pepper to taste

1 pound thin linguine
2 red bell peppers, julienned
1/4 cup cilantro, chopped
4 scallions, sliced

Put all sauce ingredients in a blender or food processor, fitted with a steel blade, and puree until smooth.

Cook the linguine in a large pot of salted water until al dente. Drain the pasta, place it in a large bowl, and while still warm, toss with the sauce. Add the red bell peppers, cilantro and scallions; toss well. Serve warm or at room temperature. Makes 8 servings.

This post was entered into the "Grow Your Own" roundup, created by Andrea's Recipes and hosted this month by House of Annie.