Categories: Pasta, Vegetarian 
      Yield: 6 servings 
  
           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