Rice Noodles with Tahini Sauce and Mixed Veggies
Elevate your weeknight dinners with this vibrant and nutrient-packed Rice Noodles with Tahini Sauce and Mixed Veggies recipe. Featuring perfectly tender rice noodles tossed in a creamy tahini sauce with hints of garlic, ginger, and zesty lemon, this dish is a flavor explosion that’s both satisfying and wholesome. Sautéed carrots, bell peppers, zucchini, and red cabbage add a colorful medley of crunch and vitamins, making it as nourishing as it is delicious. Finished with a garnish of fresh cilantro, green onions, and optional crushed peanuts for added texture, this quick and easy recipe comes together in just 30 minutes. It’s a plant-based, gluten-free meal that’s perfect for busy weekdays or a light, refreshing dinner.
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Recipe Information
Ingredients
- 200 grams Rice noodles
- 4 tablespoons Tahini
- 2 tablespoons Soy sauce
- 1 tablespoon Lemon juice
- 1 teaspoon Maple syrup
- 2 cloves Garlic
- 1 teaspoon Ginger
- 3 tablespoons Water
- 1 tablespoon Sesame oil
- 1 medium Carrot
- 1 medium Bell pepper
- 1 small Zucchini
- 1 cup Red cabbage
- 2 stalks Green onion
- 2 tablespoons Cilantro
- 2 tablespoons Crushed peanuts (optional)
Instructions
Soften the rice noodles according to the package instructions. Typically, this involves soaking them in hot water for about 5-7 minutes until tender. Drain and set aside.
Prepare the tahini sauce by mixing tahini, soy sauce, lemon juice, maple syrup, minced garlic, grated ginger, and water in a small bowl. Stir until smooth and creamy. Adjust the consistency with more water if needed.
Cut the carrot into thin matchsticks, the bell pepper into thin strips, and the zucchini into half-moons. Finely shred the red cabbage and chop the green onions.
Heat sesame oil in a large skillet or wok over medium heat. Add the carrots, bell pepper, zucchini, and red cabbage. Sauté for 5-7 minutes, stirring frequently, until the vegetables are tender but still crisp.
Reduce heat to low and add the cooked rice noodles to the skillet. Pour the tahini sauce over the noodles and vegetables. Gently toss everything together until the noodles and veggies are evenly coated in the sauce.
Cook for another 2-3 minutes, allowing the sauce to warm through.
Remove the skillet from heat and garnish with chopped green onions, fresh cilantro, and crushed peanuts, if using.
Serve immediately and enjoy your flavorful rice noodles with tahini sauce and mixed veggies!
Nutrition Facts
Calories |
1016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.9 g | 76% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3220 mg | 140% | |
| Total Carbohydrate | 100.3 g | 36% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 25.0 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4790 mg | 368% | |
| Iron | 21432.3 mg | 119068% | |
| Potassium | 1539 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
