- olive oil or safflower oil
- 2 Tablespoons grated ginger
- 2 carrots, cut into matchsticks
- 1 head cauliflower
- 1 eggplant
- 4 cups green beans
- ? red pepper
- ? yellow or orange pepper
- 1 Tbs. Tamari
- 1 Tbs. Aji Mirin
- 1 package rice noodles
- ? cup tahini
- ? cup water
- 1 Tbs. tamari (to taste)
- 3 Tbs. dark sesame oil
- 2 Tb. Aji Mirin
- toasted sesame seeds
- Bring a large pot of water to boil, and cook the rice noodles according to directions.
- Meanwhile, cover bottom of wok with oil. When oil is hot, add 1 Tbs. ginger and carrots. Continue cooking at med. high heat, stirring constantly for 5 minutes.
- Then add the cauliflower and eggplant and cook another 5 minutes, until the eggplant and cauliflower start to soften. Add more oil or a little water if needed.
- Add the green beans and peppers, Tamari and Aji Mirin. Cook for a few minutes at high heat, until desired doneness. Remove from heat.
- Meanwhile, in small blender or mini food processor, make a sauce with the tahini, water, 1 Tbs. ginger, tamari, sesame oil and mirin.
- Pour sauce over noodles and toss.
- Add vegetables on top and garnish with toasted sesame seeds.
- Add more tamari if desired.
Step by Step Photo Instructions
Bring a large pot of water to boil, and cook the rice noodles according to directions.
Meanwhile, cover bottom of wok with oil. When oil is hot, add 1Tbs ginger and carrots. Continue cooking at med. high heat, stirring constantly for 5 minutes.
Then add the cauliflower and eggplant and cook another 5 minutes, until the eggplant and cauliflower start to soften. Add more oil or a little water if needed.
Add the green beans and peppers, Tamari and Aji Mirin. ?Cook for a few minutes at high heat, until desired doneness. Remove from heat.
Meanwhile, in small blender or mini food processor, make a sauce with the tahini, water, 1 Tbs. ginger, tamari, sesame oil and mirin.
Pour sauce over noodles and toss.
Add vegetables on top and garnish with toasted sesame seeds. Add more tamari if desired.
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