Saturday, September 22, 2012

Tahini Rice Noodles

Tahini Rice Noodles
8 oz wide rice noodles
1/2 to 3/4 cup red cabbage
1 kale stem with leaves removed
1/4 cup orange bell pepper, sliced
1 crimini mushrooms, diced
1 large radish, thinly sliced
4-5 yellow string beans
1-2 Tbsp light tahini paste
1/2 tsp Braggs
1/2 Tbsp olive oil
1/2 tsp flax seed oil
Pinch of cayenne pepper

Cook rice noodles as indicated on package. Drain and rinse with cold water. Return to pot and toss with flax seed oil. Let sit.

In a small skillet, heat olive oil. Add radish and bell pepper and cook through (I like them to get a little blackened). Add in mushrooms and string beans. Cook through. Add Braggs and then add cabbage and kale and cook only until the kale's bright green. Remove from heat.

Toss room temp rice noodles with tahini. Add veggies and toss. Sprinkle with cayenne pepper.

Serves 2.

The majority of this dish was made using produce from our farm share with Snell Family Farm!

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