To live vigorously and luxuriantly, to flourish
½ cup raw tahini
2 garlic cloves
1 T. fresh minced ginger or quality organic powder
1 T. apple cider vinegar
Juice and zest of ½ large lime or 1 small
1 T. organic sesame oil
1 T. Siracha
2 T. organic tamari or to taste
Combine all ingredients in blender or food processor and blend until smooth. Set aside.
16 oz brown rice vermicelli noodles
Cook brown rice noodles according to package instructions.
1 T. sesame oil
2 medium sized carrots, julienned
1 red pepper, julienned
1 cup bok choy or one baby bok choy, chopped (separate leaves from stalk, stalks take longer to cook)
¾ cup red cabbage, thinly sliced
½ cup large yellow onions, diced
1 package of shitake mushrooms sliced
3 T. fresh cilantro, chopped (optional garnish to finish off)
Over medium-high heat in the sesame oil, add onions and cook until they start to turn translucent, stirring frequently. Add in carrots, cabbage and bok choy stalks; sauté for 1 minute. Add red pepper, shitake mushrooms and bok choy greens. Cook until just tender. Remove from heat and add ¼ cup of spicy sauce and stir.
Arrange noodles on a plate. Pile veggie mixture on top. Garnish with more sauce and chopped cilantro.
Store extra sauce in the fridge or freezer. Dilute with a bit of water and add siracha or tamari if needed.