Name: Asian Veggie Noodle Bowl with Ginger Tahini Sauce
Yield: 2
Ingredients: ¼ cup tahini; 2 tbsp water; 1 tbsp rice wine vinegar; 1 tbsp ginger, peeled and grated; 2 garlic cloves, grated; 1 tbsp coconut aminos (or gluten-free soy sauce); 1 tsp sesame oil; pinch of salt and pepper; 2 packages zucchini noodles (I used Cece's Veggie Noodles - each package is 10.7 oz); 3 cups shiitake mushrooms, sliced; ½ large English cucumber, thinly sliced; ¼ red onion, thinly sliced; ½ cup steamed beets, cut into matchsticks (I use the Trader Joe's brand); ¼ cup dry roasted cashews, roughly chopped; ⅓ cup basil, cut into a chiffonade, plus more to top; 2 eggs; 1 tbsp avocado oil; salt and pepper to taste

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Authorgoodnesswithg

Yields2 Servings

Ginger Tahini Sauce

¼ cup tahini

2 tbsp water

1 tbsp rice wine vinegar

1 tbsp ginger, peeled and grated

2 garlic cloves, grated

1 tbsp coconut aminos (or gluten-free soy sauce)

1 tsp sesame oil

pinch of salt and pepper

Asian Veggie Noodle Bowl

2 packages zucchini noodles (I used Cece's Veggie Noodles - each package is 10.7 oz)

3 cups shiitake mushrooms, sliced

½ large English cucumber, thinly sliced

¼ red onion, thinly sliced

½ cup steamed beets, cut into matchsticks (I use the Trader Joe's brand)

¼ cup dry roasted cashews, roughly chopped

⅓ cup basil, cut into a chiffonade, plus more to top

2 eggs

1 tbsp avocado oil

salt and pepper to taste

Directions

For the Ginger Tahini Sauce, add all ingredients to a small bowl. Whisk until well combined and creamy. Adjust seasonings to taste.

For the jammy eggs, place a sauce pot of water over medium-high heat. Bring to a boil, then carefully lower eggs into the water. Cook for 6 1/2 minutes, remove and place into an ice bath. Allow to cool for about 2 minutes, until only slightly warm. Peel, and set aside.

Add avocado oil, mushrooms, salt and pepper to a sauce pan over medium heat. Sauté until soft, about 4-5 minutes. Remove, and allow to cool completely.

To a large bowl, add zucchini noodles, mushrooms cucumber, red onion, basil and Ginger Tahini Sauce to taste (the recipe will likely make a little extra). Mix well to coat.

Divide into two bowls, and top with beets, cashews, jammy eggs (cut in half) and more basil.

Enjoy!

Ingredients

Ginger Tahini Sauce

¼ cup tahini

2 tbsp water

1 tbsp rice wine vinegar

1 tbsp ginger, peeled and grated

2 garlic cloves, grated

1 tbsp coconut aminos (or gluten-free soy sauce)

1 tsp sesame oil

pinch of salt and pepper

Asian Veggie Noodle Bowl

2 packages zucchini noodles (I used Cece's Veggie Noodles - each package is 10.7 oz)

3 cups shiitake mushrooms, sliced

½ large English cucumber, thinly sliced

¼ red onion, thinly sliced

½ cup steamed beets, cut into matchsticks (I use the Trader Joe's brand)

¼ cup dry roasted cashews, roughly chopped

⅓ cup basil, cut into a chiffonade, plus more to top

2 eggs

1 tbsp avocado oil

salt and pepper to taste

Directions

For the Ginger Tahini Sauce, add all ingredients to a small bowl. Whisk until well combined and creamy. Adjust seasonings to taste.

Add avocado oil, mushrooms, salt and pepper to a sauce pan over medium heat. Sauté until soft, about 4-5 minutes. Remove, and allow to cool completely.

To a large bowl, add zucchini noodles, mushrooms cucumber, red onion, basil and Ginger Tahini Sauce to taste (the recipe will likely make a little extra). Mix well to coat.

Divide into two bowls, and top with beets, cashews, jammy eggs (cut in half) and more basil.

Enjoy!

Asian Veggie Noodle Bowl with Ginger Tahini Sauce

Ingredients Directions

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Asian Veggie Noodle Bowl with Ginger Tahini Sauce

Ingredients

Directions

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