Macrobiotic Wok-Fried Ginger Sesame Vegetable Noodles

Ingredients

  • 2 large zucchini or 3 to 4 small ones
  • 2 medium carrots
  • 1/2 cup kale leaves
  • 1 medium daikon radish or mooli (or pumpkin)
  • 1/2 cup coriander leaves
  • 4 tablespoons toasted sesame seeds
  • Ginger juice from 2 x 4 inch pieces
  • 2-3 tablespoons tamari
  • 2 tablespoons toasted sesame oil (plus 1-2 tablespoons for garnish)
  • Fine sea salt
  • Water

Preparation

  1. Spiralize or julienne zucchini to create noodles

  2. Julienne or slice carrots and daikon radish

  3. Strip kale leaves from stems and break into small pieces

  4. Grate ginger pieces and extract juice, discarding solids

  5. Heat a wok over high heat and add 2 tablespoons of toasted sesame oil

  6. Add ginger juice to the wok and stir-fry for 30 seconds to release aroma

  7. Add harder vegetables like carrots and daikon first, stir-frying for 2-3 minutes until slightly tender

  8. Add kale and zucchini noodles, stir-frying for another 2-3 minutes until vegetables are cooked but crisp

  9. Season with tamari and stir in sesame seeds

  10. Garnish with coriander leaves and drizzle with remaining sesame oil

  11. Serve immediately

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