Rice Noodles With Tahini Sauce And Mixed Veggies Food

SPICY TAHINI RICE NOODLES

Steps:

• Start by preparing rice noodles according to package instructions. Set aside.
• To a large sauté pan, add 1 tbsp olive oil and heat to medium.
• Add onion and jalapeño, sprinkle with a pinch of salt, and cook for 2-3 minutes, or until onions start to brown. Add to a small bowl and set aside.
• Add additional 1 tbsp olive oil to the pan + sliced mushrooms, cooking for 3-5 minutes or until mushrooms start to brown. Once cooked, remove from heat and move to the same bowl with cooked onions + jalapeño.
• Add additional 1 tbsp olive oil and cook broccoli for 2-3 minutes, until cooked to desired consistency. Add cooked onions, jalapeño, and mushrooms back to the pan and stir to combine. Turn off heat or keep on low to keep warm.
• Prepare sauce by using a hand blender to mix together tahini, coconut aminos, lime juice, sriracha, and water. Add additional water to thin if you prefer a runnier sauce.
• Add cooked rice noodles back to the pan with onion/jalapeño/mushroom mixture and top with sauce and chopped green onions. Cook over low heat until warmed through. Enjoy!

TAHINI NOODLES

Steps:

• Blend all ingredients in a high-speed blender until smooth
• Set aside
• Cut and julienne vegetables; except broccoli florets
• Place vegetables into a large bowl, except for the broccoli
• Cook and shell edamame (I used mame; already shelled edamame); set aside to cool
• In a large pot, fill 3/4 full of water; add a little salt
• Bring to a boil
• Add rice noodles and broccoli
• Boil for 4-6 minutes
• Drain using a colander and run cold water over noodles and broccoli until cool
• Shake to drain again.
• Add noodles and broccoli to the bowl with vegetables
• Pour sauce over noodles/vegetables and toss
• *This salad can be made 1 day ahead of time, dressed.
• Serve salad in individual bowls
• Add cilantro, nuts, or any additions to the top
• Serve with chopsticks or a fork

CRISPY BROCCOLI SWEET AND SPICY SESAME TAHINI NOODLES

Steps:

• First make your sweet and spicy sauce: in a medium bowl, whisk together the soy sauce, tahini, brown sugar, rice vinegar, ginger, garlic, hot chili paste and water together. You want the sauce to be pourable and fairly thin, like a salad dressing, it will thicken as it sits a bit. Set aside.
• Add 1 tablespoon sesame oil to a large pot and place over medium heat. Add in broccoli florets, season with a little salt and pepper and cook, stirring frequently, for 6-8 minutes or until broccoli is slightly tender but still has a bite. The broccoli should get somewhat charred and slightly golden and crispy in places.
• While the broccoli is cooking you can make your rice noodles according to the directions on the package. Then drain and set aside.
• Once the broccoli is done cooking, you can add in your rice noodles and the tahini sauce. Toss well to combine and coat the noodles and broccoli with the sauce. Garnish with sesame seeds and extra red pepper flakes if you want it a little spicier. Serves 4.

RICE NOODLES WITH TAHINI SAUCE AND MIXED VEGGIES

Steps:

• Wash, peel and cut carrots into small strips. Peel onion and slice.
• Heat butter and sesame oil in a big pan. Add onions, sesame seeds and carrots and sautee for some minutes. Add peas and some water (2-3 tbs) and simmer covered for about 10 minutes until veggies are tender but not mushy.
• Season with tahini and salt to taste.
• 3 minutes before veggeis are ready, place rice noodles in a dish and pour over boiling water. Allow to brew until noodles are ready (mine take 3 minutes, if yours take longer you will have to start making them earlier). Drain noodles and toss with veggies and sauce.
• Serve sprinkled with gomashio if you like or some asian herbs.