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Macrobiotic Wok-Fried Ginger Sesame Vegetable Noodles

Name: Macrobiotic Wok-Fried Ginger Sesame Vegetable Noodles
Cuisine: Japanese
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

Clean-EatingStir-fryVeganVegetarianPastaEasy MealsGluten FreeHealthyWeight-LossHeart-HealthyDiabeticDairy-freeGluten-freeLow-fatLow-GIJapaneseKosherHalalFodmap

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Sharon (BPsyC, MNut, Fitness)

953 recipes

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

Spiralize or julienne zucchini to create noodles
Julienne or slice carrots and daikon radish
Strip kale leaves from stems and break into small pieces
Grate ginger pieces and extract juice, discarding solids
Heat a wok over high heat and add 2 tablespoons of toasted sesame oil
Add ginger juice to the wok and stir-fry for 30 seconds to release aroma
Add harder vegetables like carrots and daikon first, stir-frying for 2-3 minutes until slightly tender
Add kale and zucchini noodles, stir-frying for another 2-3 minutes until vegetables are cooked but crisp
Season with tamari and stir in sesame seeds
Garnish with coriander leaves and drizzle with remaining sesame oil
Serve immediately