Sesame Noodles
By Megan Lewman
Yield 2 servings
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Ingredients:
- 1/2 -3/4 cup carrots, shredded
- 2 teaspoons rice vinegar, divided
- 1 teaspoon shoyu, + 2 tablespoons
- 1 large zucchini, spiralized, or 2 medium (if you do NOT have a spiralizer, use a vegetable -peeler to cut into thin strands)
- juice of 1/2 lemon
- 1 tablespoon raw almond butter
- 2 tablespoons raw tahini
- 1 tablespoon raw agave nectar
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon filtered water
- 1/4 teaspoon mustard powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes (more or less to taste)
- 2 teaspoons black sesame seeds, + more for garnish
Method:
- Place the shredded carrots with 1 teaspoon rice vinegar and 1 teaspoon shoyu in a bowl and toss. Set aside to soften and marinate while you prepare the rest.
- Do the same with the zucchini and lemon juice.
- Mix together the remaining rice vinegar and shoyu, almond butter, tahini, agave, toasted sesame oil, water, mustard, peppers and sesame seeds. Whisk until well combined. Toss with zucchini noodles.
- The dressing will appear thick until you toss a few times with the noodles. The water in the zucchini will thin out the sauce quickly. Top with shredded carrots and garnish with additional sesame seeds if desired.