Spicy Tahini Kelp Noodles

Name: Spicy Tahini Kelp Noodles
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: American
Ingredients: 12 ounces kelp noodles; 3 tablespoons olive oil; 8 ounces mushrooms, sliced; 1 teaspoon salt; 3 cups broccoli florets; 2 clove garlic cloves, minced; 1 cup shelled edamame; 1/2 cup carrots, julienned; 1/4 cup scallions, thinly sliced; Sesame seeds, for garnish; 2 tablespoons peanut butter; 2 tablespoons tahini; 2 teaspoons chili garlic paste; 1 teaspoon fresh ginger, grated; 2 teaspoons sesame oil; 1/4 cup soy sauce; 3 tablespoons honey; 1 tablespoon lime juice; 1 teaspoon rice wine vinegar

This carb-free kelp noodle dish offers an al dente texture, complemented by a robust, creamy tahini and chili garlic paste sauce.

⭐ 3.6 (11 reviews) Prep: 10 minCook: 10 minTotal: 20 minYields: 2 servings

Category Tags:

Lunch Dinner Entree Pasta

Cuisine Tags:

American

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Instructions

Drain and rinse the kelp noodles, then set aside.
Heat olive oil in a large saute pan over medium-high heat. Add mushrooms and salt, then saute until softened and browned, about 3 minutes.
Stir in broccoli and garlic; saute for 1 minute.
Add edamame and carrots, cooking until vegetables are heated through but still crisp, 2 to 3 minutes.
Whisk together all sauce ingredients in a large bowl.
Add the prepared noodles to the sauce, toss to coat, and let sit for 5 minutes to soften.
Transfer the noodles and sauce to the pan with vegetables, toss to combine, and cook over low heat for 1 to 2 minutes until heated through.
Serve topped with sliced scallions and optional sesame seeds.

Nutritional Info (per serving)

Calories: 841 kcal

Carbohydrate: 77 g

Cholesterol: 0 mg

Fiber: 20 g

Protein: 30 g

Saturated Fat: 8 g

Sodium: 3170 mg

Sugar: 37 g

Fat: 53 g

Unsaturated Fat: 0 g