Chilled Sesame Glass Noodles
Makes 4
Type Gluten free, Plant-based, Vegan
Time 30 mins(+1 hour to chill)
Ingredients
1 bag of sweet potato glass noodles
Enough avocado oil to cook veggies
1 cup red peppers (thinly sliced)
1 cup shredded carrots
2 sprigs green onion (sliced thinly)
6 tbsp sesame oil
1/2 cup water
2-3 tbsp thai sauce
Sriracha(to taste)
1 tbsp sesame seeds
1 lime (juiced)
2 tbsp tamari
Herbs: mint, basil, cilantro, green onion (chopped)
Instructions
Bring water to boil and cook sweet potato glass noodles for around 6 minutes, then run under cold water.
In saucepan add avocado oil and thinly sliced red pepper + shredded carrots + green onion. Slowly adding in 2 tbsps sesame oil.
Once the veggies begin to soften add in water, thai sauce, generous amount of sriracha , sesame seeds, lime juice, tamari and 4 tbsp of sesame oil (or more if youβre a big fan it adds lots of flavour to this one!).
As sauce cooks together, chop up a GENEROUS amount of mint, basil and cilantro and green onion and set aside.
Add noodles to a large mixing bowl and top with additional sesame oil to loosen the noodles.
Add in the sauce and stir.
Top with herbs mint, basil, cilantro, green onion and sesame seeds and mix all together.
Set bowl in fridge for 1-2 hours and let cool before serving!
Notes
adapted from organic garden girl - thank you for the inspo!
