13th Aug 2016
Indy Power of The Little Green Spoon shows us how to cook?up some Creamy Sesame Noodles…
This recipe is ‘noodle’ perfection: the perfect sauce to noodle ratio, a’deliciously nutty, creamy sauce with just the right amount of sweetness?and a gorgeous little crunch from the sesame seeds. It’s ready in under five’minutes and served cold so it tastes amazing straight away or as leftovers?from the fridge.
2 Large Courgettes
1 Red Pepper
2 Tablespoons of Sesame Seeds
For the Sauce:
1/4 Cup of Tahini
3 Tablespoons of Tamari/Soy Sauce
2 Tablespoons of Red Wine Vinegar
2 Tablespoons of Honey/Agave
1 Tablespoon of Sesame Oil
Juice of 1 Lime
Step 1: Spiralize your courgettes and add them to a large bowl. Slice your pepper?into really thin strips and pop them into the bowl too.
Step 2: Add the sesame seeds to a pan on medium heat and let them toast away?while you make the dressing. Toss them every minute or so. They are done?when you start to hear popping.
Step 3: Add all of the dressing ingredients to a bowl and whisk it well until you have?a creamy, smooth mixture.
Step 4: Pour the dressing over the courgettes and toss so that everything is evenly?coated. Sprinkle the sesame seeds on top and dig in!
This recipe is Gluten Free, Dairy Free, Vegan & Paleo.
For more healthy recipes, both sweet and savoury you can pre-order Indy’s new book, out September 22nd (?22.99)
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