recipe remix
ASIAN SESAME NOODLES
FROM MELISSA JOULWAN OF WELL FED
One of my favorite Chinese takeout dishes was always sesame noodles (eaten right out of the container, with chopsticks). Now I eat this luscious sauce made from coconut aminos, rice vinegar, and the dreamy combination of sesame and almond butters instead. And you should, too! Grab your chopsticks and start slurping up that creamy sauce, those tender zucchini noodles, those succulent meatballs, those crisp red bell peppers. Chinese food is back on the menu!
SERVES 4
PREP: 30 minutes COOK: 15 minutes TOTAL: 45 minutes
- 4 medium zucchini
- 1 tablespoon salt
- 2 tablespoons tahini
- 2 tablespoons coconut aminos
- 2 tablespoons water
- 1 tablespoon unsweetened almond butter
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
- 1 clove garlic, minced
- 1 tablespoon coconut oil
- 1 portion Classic Pork Meatballs (see recipe; about 28 meatballs), thinly sliced
- 1 red bell pepper, seeded and cut into strips
- 4 green onions, white and green parts, thinly sliced
- Minced fresh cilantro
Use a spiral slicer or julienne peeler to cut the zucchini lengthwise into long, thin noodles (or use a regular vegetable peeler to cut the zucchini lengthwise into thin ribbons). Place the zucchini noodles in a colander or wire strainer and toss with the salt. Allow the zucchini to drain for 20 minutes; discard any liquid that accumulates.
While the zucchini noodles are draining, in a food processor, combine the tahini, coconut aminos, water, almond butter, vinegar, sesame oil, ginger, red pepper flakes, and garlic and puree until smooth (or combine the ingredients in a 1-pint glass jar and puree with an immersion blender).
Rinse the zucchini noodles under cold running water, tossing lightly. Drain well and squeeze in a clean dishtowel over the sink to remove excess water.
Heat a large nonstick skillet over medium-high heat for 1 minute. Add 1 teaspoon of the coconut oil and allow it to get hot. Add the zucchini noodles and cook, stirring, until tender and hot, about 2 minutes. Divide among four serving plates. Add the remaining 2 teaspoons coconut oil to the skillet and let it get hot for 1 minute. Add the meatballs and bell pepper and cook, stirring, until the meatballs are sizzling and lightly browned and the peppers are tender, about 5 minutes. Reduce the heat to medium. Add the sauce and the green onions and toss to combine. Spoon the meatball mixture on top of the zucchini noodles and sprinkle with cilantro.
