Sesame Noodles with Chili Oil and Scallions
Equipment
Ingredients
- 4 scallions whites and greens separated, thinly sliced
- 1/2 cup coconut oil or macadamia nut oil
- 1 tablespoon crushed red pepper flakes
- 2 teaspoons sesame seeds
- 2 teaspoons Sichuan pepper coarsely chopped (see below)
- 4 cups zucchini Spiralized into "pasta" OR 2 packages Miracle Noodles
- 1/4 teaspoon Redmond Real salt
- 1/4 cup tahini sesame seed paste
- 1/4 cup unseasoned rice vinegar
- 3 tablespoons organic Tamari sauce or coconut aminos
- 2 teaspoons toasted sesame oil
- 2 teaspoons Natural Sweetener or a drop of stevia glycerite
Instructions
- In a small saucepan over low heat, sautee the scallion whites, oil, red pepper flakes, sesame seeds, and pepper. Cook until scallions are golden brown, about 12–15 minutes; let chili oil cool in saucepan.
- Meanwhile, spiralize the zucchini into "pasta." My suggestion is to only serve the sauce on the noodles you will eat that night. The leftover noodles and sauce get a little soggy, so reserve both separate. (If using Miracle Noodles, rinse and drain the Miracle noodles well).
- Whisk tahini, vinegar, Tamari sauce, sesame oil, sugar, and 2–3 tablespoons chili oil (depending on desired heat) in a large bowl; season with salt. Add noodles and toss to coat. Top with scallion greens and drizzle with more chili oil. Serve with your favorite protein like shrimp or chicken if desired.
Notes
SPECIFIC INGREDIENT: Sichuan pepper is available at some specialty foods stores and Asian markets. If you can't find it, add an extra teaspoon each of red pepper and tahini.
Nutrition
Calories: 295.7 | Fat: 25.8g | Protein: 8.1g | Carbohydrates: 13.4g | Fiber: 5.4g | P:E Ratio: 0.2