Creamy Tahini Vegetable Noodles
 
Prep time
Cook time
Total time
 
Serves: 2-4
INGREDIENTS:
  • 4 oz buckwheat soba noodles (1/2 of a standard box)
  • 2 cups white mushrooms, sliced thinly
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, julienned
  • 1 carrot, cut into ribbons with vegetable peeler
  • ½ zucchini, spiralized or cut into ribbons
  • Dressing
  • ¼ cup tahini
  • ¼ cup freshly squeezed lime juice (from 1 lime)
  • 2 tablespoons coconut milk (or almond milk)
  • 1 tablespoon organic tamari (or Bragg's or soy sauce)
  • 1 tablespoon cold-pressed olive oil
  • 1 tablespoon raw honey (or maple syrup)
  • 1 tablespoon water
  • ½ teaspoon dried ginger
  • A few dashes of cayenne to taste
  • Optional toppings
  • 1 tablespoon green onion, thinly sliced
  • 1 tablespoon cilantro, chopped
DIRECTIONS:
  1. Cook the soba noodles according to package instructions. Simultaneously place a large skillet on the stove over medium heat with the mushrooms and tomatoes, stirring occasionally for 7-8 minutes. They release enough liquid as they cook to not need any oil but if the pan becomes too dry just add in a splash of water. Blend all the dressing ingredients together. Once the soba noodles are done, drain then and add them to the skillet, along with all the other vegetables and the dressing. Cover and leave to simmer for 5 minutes. Serve warm.
Recipe by Love from the Land at https://www.lovefromtheland.com/creamy-tahini-vegetable-noodles/