Rice Noodles With Tahini Sauce And Mixed Veggies Recipes

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!

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.

CHILLED NOODLES WITH TAHINI DRESSING

Steps:

• Bring a large pot of lightly salted water to a boil, and cook the vermicelli pasta 4 to 6 minutes, or until al dente. Drain, rinse with cold water, and let cool for about 10 minutes.
• In a large bowl, mix the tahini, olive oil, mayonnaise, lemon juice, water, garlic, and sugar. Season with cayenne pepper, garlic salt, onion salt, and chives.
• Transfer the cooled vermicelli to the bowl, and toss with the tahini mixture to coat. Chill until serving.

NOODLES AND VEGGIES

Steps:

• In a medium saucepan, prepare the noodles and sauce according to package directions.
• When the noodles are cooked stir in mixed vegetables and cook until heated through.

MIXED VEGGIES AND RICE

Steps:

• In a 5-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low until heated through, 3-4 hours. If desired, serve with butter.

VEGETARIAN RICE NOODLES WITH SEASONAL VEGETABLES

Steps:

• Cook the noodles in boiling water until al dente (cooked but firm to bite).
• Drain well in a colander.
• Rinse immediately under cold running water.
• Drain again.
• Spread on a large plate and set aside.
• If your not using them immediately, add a little oil, mix well and set aside.
• This is to prevent the noodles from sticking to each other.
• Now, heat oil in a wok or skillet.
• Once hot, add basil leaves and stir-fry for a few seconds.
• Remove with a slotted spoon.
• Drain on a paper towel.
• Set aside.
• Add garlic and stir-fry over medium flame for a few seconds.
• Add the remaining vegetables.
• Stir-fry until cooked but crunchy (takes about 2 minutes).
• Add the noodles, paprika, soy sauce, sugar and lime juice.
• Stir-fry till the noodles are thoroughly mixed with all ingredients and heated through.
• Transfer to a serving dish.
• Garnish with fried basil leaves, corriander leaves, peanuts and lime wedges.
• Serve immediately.
• Enjoy.
• Dont eat too much!
• Always remember the GOLDEN RULE: Eat a little less to eat a little more!