Peanut-Free Tahini Vegetable Noodle Stir Fry

Ingredients

Contains: wheat, soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• Veggies
• 2 tablespoons olive oil or sesame oil
• 2 green peppers, chopped
• 3 cloves garlic, diced
• 1 pound green beans
• 1/2 pound chopped carrots
• 1 cup chopped celery, green onion, napa cabbage, or other favorite veggies (optional)
• Sauce
• 1/3 cup low-sodium wheat-free tamari sauce
• 1 tablespoon apple cider vinegar, or to taste
• 3 teaspoons freshly squeezed lemon or lime juice
• 1 tablespoon red Thai curry paste
• 1/3 cup fresh natural tahini
• 1 tablespoon ground ginger
• 1 tablespoon agave nectar or sugar
• 1/2 cup So Delicious® Dairy Free Original Coconut Milk
• Thai basil (optional)
• Noodles
• 1 (12 ounce) package Thai-style large or small rice noodles

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the rice noodles in a pot of boiling water according to the package directions until tender, about 5 to 8 minutes. Drain, rinse with cold water, and set aside.

2. In a bowl, whisk the tamari, apple cider vinegar, lemon or lime juice, red Thai curry paste, tahini, ground ginger, agave nectar or sugar, and coconut milk until smooth. Taste and adjust the vinegar.

3. Heat the olive or sesame oil in a large wok or skillet over medium-high heat.

4. Add the carrots and green beans and stir-fry for 4 minutes.

5. Add the green peppers, garlic, and any optional vegetables such as celery, green onion, or napa cabbage. Stir-fry for 4 to 5 minutes until crisp-tender.

6. Pour in the sauce and bring to a simmer, stirring for 1 to 2 minutes until it thickens slightly.

7. Add the drained noodles and toss gently for 2 minutes until coated and heated through.

8. Tear in the optional Thai basil leaves, toss once more, and serve hot.