peanut-free tahini vegetable noodle stir fry

Ingredients

• Servings: 4
• veggies:
• 2 tablespoons olive oil or sesame oil
• 2 green peppers, chopped
• 3 cloves garlic, diced
• 1 pound green beans
• 1/2 pound chopped carrots
• 1 cup chopped celery, green onion, napa cabbage, or other favorite veggies (optional)
• sauce:
• 1/3 cup low-sodium wheat-free tamari sauce
• 1 tablespoon apple vinegar, or to taste
• 3 teaspoons freshly squeezed lemon or lime juice
• 1 tablespoon red thai curry paste
• 1/3 cup fresh natural tahini
• 1 tablespoon ground ginger
• 1 tablespoon agave nectar or sugar
• 1/2 cup so delicious® dairy free original coconut milk
• thai basil (optional)
• noodles:
• 1 (12 ounce) package thai-style large or small rice noodles

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat oil in a large frying pan or wok over medium heat. saute the chopped 1garlic and veggies in oil for 5-7 minutes until they soften just a bit. then add the ingredients for the sauce to the veggies and stir to combine.
• after adding the sauce ingredients, lower the heat, and continue cooking until you the sauce has reached a creamy consistency and the veggies are perfectly crunchy and cooked to your liking. you may need to add more tahini or coconut milk to get a more saucy texture if you added more veggies or if the tahini you used was somewhat less oily. play with the amounts to get the consistency you desire.
• while veggies are cooking, soak the rice noodles in a separate pot of boiling water for 3-5 minutes to soften.
• drain and then add the softened rice noodles to the wok to soak in the sauce and veggies for just a minute to mix up the flavors and sauce. just before removing from heat, add a handful of chopped fresh thai basil, if desired. then toss and serve immediately.