For the sauce:
1 tbsp tahini
1 tbsp toasted sesame oil
1 tsp white miso paste
1 lime, juiced
For the stir-fry:
6 ⅓ oz (180g) rice noodles
1 tsp toasted sesame oil
1 large carrot, spiralized
1 zucchini, spiralized
½ cup green peas, frozen
1 tbsp sesame seeds
coriander, to serve
1
Mix all the sauce ingredients.
2
Cook noodles according to instructions on the packaging, then set aside.
3
Spiralized the carrot and zucchini. However, if you don’t have a spiraliser, then just grate them using the large holes.
4
Heat 1 tsp. of sesame oil in a large skillet over medium heat. Add in the carrot and zucchini noodles and cook for 3-4 minutes. Next, add in the green peas, sesame seeds, and cooked noodles. Mix well and cook for another 3-4 minutes.
5
Finally, add in the sauce and cook for a final 2-3 minutes until warmed through. Serve with fresh coriander.
