Veggie-Packed Sesame Ginger Noodles
Ingredients
- 1 zucchini, thinly sliced and quartered
- 1 red pepper, chopped small
- 3 medium carrots, shredded
- 1 bunch of kale, thinly chopped
- 1 can kidney beans, drained and rinsed
- 6 oz shiitake mushrooms, thinly sliced
- Optional: additional vegetables
- 8 oz pasta, I used GF spaghetti noodles
Dressing
- 1 inch grated fresh ginger, or to your taste
- 5 cloves garlic, minced
- 1/2 lemon, juiced
- 1/4 cup sesame oil
- 1/4 cup + 2 tbsp tamari (GF soy sauce)
- 2 tbsp water
- 2 tbsp agave or sweetener of choice
- 1/4 cup rice vinegar
Toppings
- Seaweed to top
Preparation
Cook your pasta as instructed on packaging. While pasta water boils and you cook your pasta, prepare your vegetables and dressing.
Sauté mushrooms on medium-low heat until softened. Once softened, drizzle a little soy sauce over them just enough to coat, set aside. Prepare the rest of your vegetables in one large bowl.
Combine all ingredients for dressing together. Whisk to combine.
Drain your pasta and transfer back to the pot you boiled in. Add your vegetables and dressing. Toss to combine.
Serve with crumbled seaweed and sesame seeds.
Notes
Pasta is best barely warm from the heat of the noodles or cold as leftovers.
