Creamy Tahini Rice Noodles

Looking for a peanut sauce substitute? Why not try spicing things up with a little fusion. I used tahini (sesame seed butter) instead of our old friend peanut butter, to create a creamy (protein-rich) sauce for a bed of rice noodles. The sauce is cooked in the same pan as the veggies, to both save on dishes and get the vegetables nice and coated. Topped with some fresh cilantro, it’s a really great light summer lunch or dinner. Give it a try!

Ingredients

• 1 package rice noodles, of choice
• 1 head broccoli, cut into florettes
• 1 bunch asparagus, cut into 1" pieces
• 1 small yellow onion, sliced
• 3 cloves garlic, chopped
• 1" piece ginger, peeled and chopped
• 4-5 crimini (or button) mushrooms, sliced (optional)
• Tahini Sauce
• 1/2 cup tahini
• 1/4 cup water, or more as needed
• 3 Tbsp rice vinegar (or vinegar of choice)
• 3 Tbsp agave syrup (or sweetener of choice)
• 3 Tbsp soy sauce, tamari, or coconut aminos
• 1/2 tsp salt (if necessary)
• 1/4 cup freshly chopped cilantro (optional)

Method