Noodles have been a bowl of comfort since the beginning of time. It perhaps began with an intense love affair with instant packet noodles, and whilst the lust still lingers for it, the mind has been firm in steering towards flavourings made from scratch and not just in 2 minutes!
This sauce is made keeping nutrition in mind – calcium-rich tahini, tamari (as it’s gluten free), and a whole bunch of fresh green veggies are added in for fiber. I do often add in a fried or scrambled egg, occasionally firm tofu cubes or paneer whilst stir frying.
As for the noodles – I have experimented with various gluten free and vegan brands, and really, they all are wonderful, but my favourite are egg noodles simply because of how the sauce clings on, whilst maintaining the firmness of the bite of noodle.
The Recipe
2
Ingredients
1 cup green beans, chopped and steamed but kept al dente
½ onion, finely sliced
1 capsicum, juliennes
¼ cup broccoli florets, steamed but kept al dente
1 tbsp sesame oil
2 tsp ginger-chili-garlic paste
Sauce:
½ cup gluten free soya sauce (Tamari)
½ cup tahini
1 tbsp grated ginger
1 tbsp minced garlic
3 tbsp brown sugar or honey
¼ cup rice wine vinegar
2 tsp chili sauce
1 tsp black pepper
Instructions
In a large pan, warm the sesame oil and sauté the ginger-chili-garlic paste
Then add the sliced onions and sauté until translucent
Then increase the heat and add the capsicum, broccoli and beans and stir fry until light charred
Then add the noodles and sauce and combine well
Serve with garnish of coriander leaves
