Tahini Noodle Stir-Fry with Courgetti
with cashews, Thai basil & sesame seeds
Supplement the noodles in this dish with courgetti! The texture is similar to regular noodles, but courgetti is nutrient-dense and low in carbohydrates. It's also an easy way to increase your vegetable intake!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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: Tarwe, Gluten, Soja)
¼ piece
Lime
5 g
Ginger paste
5 g
Thai basil
10 g
Chopped cashews
(Contains: Noten, Cashewnoten May be present: Pinda's, Noten, Sesamzaad)
½ sachet(s)
Sesame seeds
(Contains: Sesamzaad May be present: Pinda's, Noten)
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. Chop the carrot into thin crescents.
- Slice the onion into half rings. 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, Romano pepper and onion for 2 - 3 minutes. Add the sugar snap peas and stir-fry for another 3 minutes.
- Add the ginger paste and 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.
- Add 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, Thai basil and sesame seeds.
- Serve with the rest of the lime wedges.
