Long time no recipe. I know. Cooking lately has been centered around our classics and favorites without much experimentation or new recipes. And it was great, we have favorite meals for a reason, right? But with the change of weather, warmer temperatures, and more daylight everything is more positive, and I’m back in the kitchen trying new combinations and recipes.
I have several cookbooks full of mouth-watering recipes to try, many saved online recipes to test, and some ideas of my own for new baking and cooking adventures soon. Today’s recipe is a result of an improvised lunch which we then repeated again and again.
Home made Vegan Asian Noodles
- Cook Time: 1 hour
- Persons: 4
- Difficulty: Easy
- 1 medium leek
- 1 carrot
- 1/4 of bell pepper
- 2 green onions (save the green parts for garnish)
- 130 g of noodles (we used these Italian,Spaghetti alla chitarra– spaghetti with a square cross section)
- 2 tablespoon of oil (e.g., sesame oil)
- 4 tablespoons soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 3-4 tablespoons tahini
- sesame seeds to garnish
- Bring a big pot of water to boil. Add a generous amount of salt.
- Place the noodles in the boiling water and cook according to the instructions on the package. Do not overcook!
- Meanwhile, wash and cut the vegetables. Cut the leek into about 5 cm long pieces and then thinly slice. Thinly slice (or julienne cut) the carrot. And thinly slice the bell pepper and onions.
- In a small bowl whisk together the oil, soy sauce, lemon juice, and maple syrup.
- Once the noodles are half-way cooked heat a big non-stick pan on the next burner. Add the sliced vegetables to the pan and saute for a few minutes.
- Once the noodles are cooked al dente, drain them and add to the pan.
- Pour the sauce over the noodles, and add the tahini. Mix until the pasta and vegetables are well covered in the sauce.
- Divide the noodles between two bowls, and garnish with sesame seeds and leftover green parts of onions.