Ingredients

The following ingredients have 4 Servings
  • 1/4 cup tahini
  • 3 tbsp low sodium soy sauce
  • 2 tsp sriracha
  • 1.5 tsp ginger paste
  • 2 cloves garlic
  • 1.5 tsp rice wine vinegar
  • 1 tsp agave
  • 1/4 cup oil
  • 1/4 cup water (plus more to taste)
  • 8 oz rice noodles
  • 1 tsp oil (sesame or olive)
  • 2 bell peppers (diced)
  • 1 large carrot (diced)
  • 2 cups spinach (chopped)
  • cilantro (for topping, to taste)
  • 2 green onions (for topping, chopped)
  • sesame seeds (for topping, to taste)

Instruction

  • Prepare the tahini sauce by combining all of the ingredients in a blender. Blend until combined, adding more water if needed. Set aside until ready to use.
  • Prepare rice noodles according to package instructions. After they have finished cooking, rinse noodles under cold water. Heat oil in a pan over medium heat. Add cooked noodles to the pan with 1-2 tablespoons of the tahini sauce and sauté for 2 minutes. Remove from the pan to cool.*
  • Once the noodles are cool, combine them with the bell peppers, carrot & spinach and toss to combine. 
  • Divide noodles and veggies among 4 bowls and top with green onion, cilantro, sesame seeds, and desired amount of tahini sauce.