For lunch, we fed our muscles the protein they needed with our favorite chickpea dish. And for dinner?
Tahini and ginger heaven, I shall call it.Oh, my gosh. It was crazy good. I totally thought peanut butter was the only secret ingredient for nutty noodle sauce; peanut butter has met it's match (no worries, PB; we still love ya)!
We can all thank Robin Robertson for this recipe. I mean, she's like a GOD at vegan cooking!
Spicy Sesame Noodles with Green Beans
makes 4 servings
2 tablespoons tahini (sesame paste)
1 tablespoon sugar (I used stevia)
3 tablespoons rice wine vinegar
1/4 teaspoon crushed red pepper
1/4 cup soy sauce
2 tablespoons water
8 ounces green beans, trimmed and cut into 1-inch pieces
12 ounces noodles of choice (soba, rice, even linguine)
2 tablespoons toasted sesame oil
1 tablespoon canola or grapeseed oil
1 medium red bell pepper, thinly sliced
2 garlic cloves, minced
2 teaspoons grated fresh ginger
1 tablespoon sesame seads, for garnish
1. In a small bowl, comine the tahini, sugar, rice wine vinegar, and crushed red pepper until well blended. Stir in the soy sauce and water until blended. Set aside.
2. Steam the green beans until just tender, about 5 minutes. Remove and rinse under cold water. Drain well and set aside. Cook the noodles according to package directions. Drain well, rinse, toss with sesame oil, and set aside.
3. In a large skillet or wok, heat the canola oil over medium heat. Add the bell pepper, garlic, and ginger and stir-fry until softened, about 1 minute. Add the steamed green beans, cooked noodles, and sauce and toss to combine; heat through.
4. Transfer to a large serving bowl and sprinkle with sesame seeds. Serve immediately.
It was delicious. Leftovers were completely out of the picture tonight.Below is the estimated nutrition info per serving. Since the recipe calls for noodles of your choice, I did not calculate the calorie count for that.
Nutrition Facts per Serving
Naturally, your choice of noodles will affect calorie counts and such. We used rice noodles and we also added broccoli and tofu (for more fiber and protein). This dish can easily be made gluten-free by using wheat-free soy sauce and rice-based noodles. You may also decrease fat content from this meal by using an oil spray.
This meal was an instant favorite and I plan to be making this again very soon. Now I know where to use all that tahini paste!