Indy Power of The Little Green Spoon shows us how to cook up some Creamy Sesame Noodles…
This recipe is ‘noodle’ perfection: the perfect sauce to noodle ratio, a deliciously nutty, creamy sauce with just the right amount of sweetness and a gorgeous little crunch from the sesame seeds. It’s ready in under five minutes and served cold so it tastes amazing straight away or as leftovers from the fridge.
2 Large Courgettes
1 Red Pepper
2 Tablespoons of Sesame Seeds
For the Sauce:
1/4 Cup of Tahini
3 Tablespoons of Tamari/Soy Sauce
2 Tablespoons of Red Wine Vinegar
2 Tablespoons of Honey/Agave
1 Tablespoon of Sesame Oil
Juice of 1 Lime
Step 1: Spiralize your courgettes and add them to a large bowl. Slice your pepper into really thin strips and pop them into the bowl too.
Step 2: Add the sesame seeds to a pan on medium heat and let them toast away while you make the dressing. Toss them every minute or so. They are done when you start to hear popping.
Step 3: Add all of the dressing ingredients to a bowl and whisk it well until you have a creamy, smooth mixture.
Step 4: Pour the dressing over the courgettes and toss so that everything is evenly coated. Sprinkle the sesame seeds on top and dig in!
This recipe is Gluten Free, Dairy Free, Vegan & Paleo.
For more healthy recipes, both sweet and savoury you can pre-order Indy’s new book, out September 22nd (€22.99)