Rice Noodles With Tahini Sauce and Mixed Veggies
- Reviews 3
Ready In: 35 mins
Serves: 3
Ingredients
- 250 g rice noodles (I used Thai style-those are thin and made only from rice flour and water)
- 2 big onions
- 6 carrots
- 60 g frozen peas (more or less as you please)
- 2 tablespoons sesame seeds
- 2 tablespoons tahini
- 1 tablespoon butter
- 1 tablespoon sesame oil
- gomashio, for sprinkling (optional)
Directions
- Wash, peel and cut carrots into small strips. Peel onion and slice.
- Heat butter and sesame oil in a big pan. Add onions, sesame seeds and carrots and sautee for some minutes. Add peas and some water (2-3 tbs) and simmer covered for about 10 minutes until veggies are tender but not mushy.
- Season with tahini and salt to taste.
- 3 minutes before veggeis are ready, place rice noodles in a dish and pour over boiling water. Allow to brew until noodles are ready (mine take 3 minutes, if yours take longer you will have to start making them earlier). Drain noodles and toss with veggies and sauce.
- Serve sprinkled with gomashio if you like or some asian herbs.
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