Veggie Stir Fry Over Rice Noodles

For the sauce:

1 tbsp tahini

1 tbsp toasted sesame oil

1 lime, juiced

For the stir-fry:

6 ⅓ oz (180g) rice noodles

1 tsp toasted sesame oil

1 large carrot, spiralized

1 zucchini, spiralized

½ cup green peas, frozen

1 tbsp sesame seeds

1 tbsp soya sauce

coriander, to serve

Mix all the sauce ingredients

Cook noodles according to instructions on the packaging, then set aside

Spiralized the carrot and zucchini. However, if you don’t have a spiraliser, then just grate them using the
large holes

Heat 1 tsp. of sesame oil in a large skillet over medium heat. Add in the carrot and zucchini noodles
and cook for 3-4 minutes. Next, add in the green peas, sesame seeds, and cooked noodles. Mix well and
cook for another 3-4 minutes

Finally, add in the sauce and cook for a final 2-3 minutes until warmed through. Serve with fresh
coriander

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories273

% Daily Value *
Total Fat 8g11%
Total Carbohydrate 45g17%
Protein 6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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