I generally haven’t been posting recipes that can be categorized as healthy or quick. Desserts always excite me more and I like to talk about them more. This recipe though is a life saver if you don’t have a lot of time on hands and are not inclined to eat carbs either. I used Quinoa Noodles to make this a healthier version but by all means use rice noodles or egg noodles if you happen to have those on hand.
You can change up the Nut butter to Soy butter if you are facing a nut allergy or to Cashew Butter if you fancy that more.
- Quinoa Noodles 1 package about 8 ozs
- Capsicum Red or Yellow preferably 1 cut in thin long slices
- Onion 1/2 cut in thin long slices
- Zucchini yellow or green 1 1/2 cut in thin long slices
- Cilantro a handful for garnish
- Lemon slices for garnish (optional)
For the Sauce:
- Soy Butter or Almond Butter 1/3 cup
- Extra Virgin Olive oil 1/4 cup
- Tahini 2 Tbsp
- Soy Sauce 3 Tbsp per taste
- Honey 2 Tbsp
- Cumin Powder 1/2 Tsp
- Cayenne Pepper 1/2 Tsp (optional)
- Lemon Juice 2 Tbsp but adjust according to taste
- Add all the ingredients for the sauce in a mixing bowl and whisk firmly until thoroughly mixed. Alternatively, run it through the blender.
- In a large pan, add a splash of oil if needed and add all the veggies and saute at high temperature for about 3 minutes.
- The vegetables should still little raw and retain it’s color. If you cook them through, the preparation could become soggy.
- Add the sauce and mix until all veggies are thoroughly coated.
- Prepare Noodles as per package instructions.
- Add the noodles to the prepared vegetable and sauce mixture and mix well. Serve immediately.