Tahini Noodle Stir-Fry with Courgetti
with cashews, Thai basil & sesame seeds- Tarwe
- Gluten
- Sesamzaad
- Soja
- Cashewnoten
- Noten
- Walnoten
- Hazelnoten
- Noten
- Macadamianoten
- Cashewnoten
- Paranoten
- Pecannoten
- Amandelnoten
- Pinda's
- Pistachenoten
- May contain traces of allergens
Tahini's flavour profile is savoury, slightly toasted, rich and nutty. It's a great way to add depth and creaminess to dishes.
Ingredients
100 g
Courgetti
50 g
Wholewheat noodles
(Contains: Tarwe, Gluten)
½ piece
Romano pepper
50 g
Sugar snap peas
½ piece
Garlic
½ piece
Onion
15 g
Tahini
(Contains: Sesamzaad)
5 milliliters
Sesame oil
(Contains: Sesamzaad)
½ piece
Carrot
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
¼ piece
Lime
5 g
Ginger paste
5 g
Thai basil
5 g
Sesame seeds
(Contains: Sesamzaad May be present: Walnoten, Hazelnoten, Noten, Macadamianoten, Cashewnoten, Paranoten, Pecannoten, Amandelnoten, Pinda's, Pistachenoten)
10 g
Roasted cashew nuts
(Contains: Cashewnoten, Noten May be present: Macadamianoten, Noten, Paranoten, Pecannoten, Pistachenoten, Walnoten, Amandelnoten, Hazelnoten)
Not included in your delivery
½ tablespoon
Sunflower oil
1 tablespoon
[Reduced salt] soy sauce
½ tablespoon
Honey [or plant-based alternative]
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan.
- Cut the Romano pepper into strips and slice the carrot into thin crescents. If preferred, carefully discard the tough ends of the sugar snaps.
- Slice the onion into half rings and crush or mince the garlic.
- Cook the noodles for 2 - 3 minutes, then add the courgetti and cook for 1 more minute. Drain and return to the pot.
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat. When the oil is nice and hot, stir-fry the carrot, the Romano pepper and the onion for 2 - 3 minutes.
- Add the sugar snap peas and stir-fry for another 3 minutes.
- Add the ginger paste and the garlic and cook for 1 minute, seasoning to taste with salt and pepper.
- Chop the Thai basil.
- Cut the lime into six wedges.
- In a small bowl, combine the tahini with the East-Asian style sauce, the soy sauce, the honey and some sambal as preferred.
- Squeeze one lime wedge per person directly into the bowl.
- Transfer the noodles and the sauce to the stir-fried vegetables and mix well to combine. Season to taste with salt and pepper.
- Serve the noodle stir-fry on deep plates.
- Drizzle over the sesame oil and some ketjap as preferred.
- Garnish with the cashews, the Thai basil and the sesame seeds.
- Serve the rest of the lime wedges alongside.
