For the tahini paste:
- 1/4 cup of tahini
- 3 TBSP of salt-reduced tamari sauce
- 1 fresh hot red pepper or ½ tsp ground hot pepper
- 1-2 TBSP of rice malt syrup
- 2 TBSP of apple cider vinegar
- 3-5 TBSP of water
For the vegetable stir fry:
2 medium sized courgettes, spiralized or ¼ cup of mung bean noodles (soaked in warm water for 20 minutes) or
- 1 TBSP of coconut oil
- 1 brown onion
- 1 clove of garlic, minced
- Small piece of fresh ginger, grated
- 1 tsp of turmeric, ground
- 1 small carrot, thinly sliced
- 1 small head of broccoli, stemmed and cut into little florets
- ½ red capsicum, cubed
- 1 cup of snow peas
- 1 cup of thinly sliced red cabbage
- 1 cup of fresh spinach leaves
- Sprinkle with 1/3 cup of silvered almonds, slightly roasted
- Sprinkle lightly with ½ stalk of lemon-grass, cut into little pieces
To prepare your choice of noodles:
- Prepare your zoodles by spiralizing your courgettes or soak your mung bean noodles in cold water.
To prepare your tahini sauce:
- Combine all your ingredients for the sauce and mix well. Set aside.
To prepare your vegetable stir-fry:
- Sauté your onion and garlic in oil until fragrant.
- Add ginger and other spices.
- Add your vegetables except for the red cabbage and spinach and cook for 5 minutes.
- While your vegetables are cooking, carefully dry roast your silvered almonds on low heat, stirring frequently (at least every 30 seconds) to avoid burning. Roasting takes about 4 minutes. Set aside.
- To your vegetable stir fry add your prepared zoodles or mung bean noodles and your tahini sauce. Combine and simmer for another 2 minutes.
- Finally, gently stir in your cabbage and spinach leaves. Leave on heat for another minute.
- Sprinkle with your roasted almonds and lemon grass and enjoy!