Spicy Noodles and Bok Choy

Spicy Sauce

Ingredients

½ cup raw tahini

2 garlic cloves

1 T. fresh minced ginger or quality organic powder

2 T. dark real maple syrup or honey

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

Instructions

Combine all ingredients in blender or food processor and blend until smooth. Set aside.

Noodles

Ingredients

16 oz brown rice vermicelli noodles

Instructions

Cook brown rice noodles according to package instructions.

Stir-fry

Ingredients

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)

Instructions

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.