Tahini Asian Noodles

kathysvegankitchen.com

Laura Mc

Vegan Recipes I have tried or want to try.

subheading: Tahini Asian Noodles:

8 ounces Rice Noodles

1 cup broccoli florets

1 cup red cabbage - thinly sliced

1 cup green cabbage shredded

3 large carrots julienned (about 1 cup)

1 red bell pepper julienned

½ cup scallions white and green parts - thinly sliced

1 Jalapeño seeded and minced

1 cup Edamame - shelled

3 Tablespoons Fresh Cilantro - roughly chopped

⅓ cup Peanuts

3 Tablespoons Toasted Sesame Seeds

subheading: Ginger Tahini Dressing:

4 Tablespoons Tahini

2 inches Fresh Ginger - peeled and sliced

2 cloves Garlic - minced

2 Tablespoons Rice Wine Vinegar

2 Tablespoon Lime Juice

6 Tablespoons Reduced Sodium Soy Sauce or Tamari

1 teaspoon Crushed Red Pepper Flakes

6 Tablespoons Maple Syrup

4 Tablespoons water

1/12 teaspoon Sea Salt

Pepper to taste

subheading: Optional Ingredients:

Baked or grilled tofu

Lime Wedges or garnish

Peanuts

Wasabi peas

Sriracha peas

Extra cilantro chopped

subheading: Marinate for Tofu (Optional):

½ cup Tahini

½ cup water

2 Tablespoons lime juice

4 teaspoons Sriracha

Directions at kathysvegankitchen.com

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