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Rice Noodles With Tahini Sauce and Mixed Veggies

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“My sis and me came up with this tasty asian inspired recipe ourselves one day when wanting to use up some rice noodles. Its a rather quick to make and easy dish, which we think tastes fabulous. Plus the tahini sauce and the veggies make it super healthy.”
READY IN:
35mins
SERVES:
3
UNITS:
US

Ingredients Nutrition

  • 250 g rice noodles (I used Thai style-those are thin and made only from rice flour and water)
  • 2 big onions
  • 6 carrots
  • 60 g frozen peas (more or less as you please)
  • 2 tablespoons sesame seeds
  • 2 tablespoons tahini
  • 1 tablespoon butter
  • 1 tablespoon sesame oil
  • gomashio, for sprinkling (optional)

Directions

  1. Wash, peel and cut carrots into small strips. Peel onion and slice.
  2. Heat butter and sesame oil in a big pan. Add onions, sesame seeds and carrots and sautee for some minutes. Add peas and some water (2-3 tbs) and simmer covered for about 10 minutes until veggies are tender but not mushy.
  3. Season with tahini and salt to taste.
  4. 3 minutes before veggeis are ready, place rice noodles in a dish and pour over boiling water. Allow to brew until noodles are ready (mine take 3 minutes, if yours take longer you will have to start making them earlier). Drain noodles and toss with veggies and sauce.
  5. Serve sprinkled with gomashio if you like or some asian herbs.

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