Creamy Tahini Rice Noodles2014-05-14
- Servings : 4
- Prep Time : 15m
- Cook Time : 25m
- Ready In : 40m
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!
- 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)
Set water to boil for rice noodles, and cook as directed, set aside.
Cook onion, garlic, and ginger in a skillet on medium heat (with either a Tbsp of oil or water) for 3-4 minutes until lightly browning. Add mushrooms if using and cook 3 minutes more. Add broccoli and asparagus and cover pan for 1 minute.
To skillet with veggies add tahini, vinegar, agave, and soy sauce and stir to coat veggies. Add water slowly until creamy sauce consistency is achieved. Add salt to taste, and hot sauce, pinch of cayenne, or black pepper if desired. Add in chopped cilantro if using and stir.
Serve over bed of rice noodles, and/or toss to coat. Sprinkle with additional sesame seeds if desired. Enjoy!