Search thousands of recipes reviewed by home cooks like you.

Peanut-Free Tahini Vegetable Noodle Stir Fry

Peanut-Free Tahini Vegetable Noodle Stir Fry

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
So Delicious(R) Dairy Free

So Delicious® Dairy Free

This Thai-inspired stir fry is loaded with fresh veggies quickly cooked in a red curry sauce with ginger and coconut milk.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 610 kcal
  • 31%
  • Fat:
  • 19 g
  • 29%
  • Carbs:
  • 100.1g
  • 32%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1652 mg
  • 66%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a large frying pan or wok over medium heat. Saute the chopped 1garlic and veggies in oil for 5-7 minutes until they soften just a bit. Then add the ingredients for the sauce to the veggies and stir to combine.
  2. After adding the sauce ingredients, lower the heat, and continue cooking until you the sauce has reached a creamy consistency and the veggies are perfectly crunchy and cooked to your liking. You may need to add more tahini or coconut milk to get a more saucy texture if you added more veggies or if the tahini you used was somewhat less oily. Play with the amounts to get the consistency you desire.
  3. While veggies are cooking, soak the rice noodles in a separate pot of boiling water for 3-5 minutes to soften.
  4. Drain and then add the softened rice noodles to the wok to soak in the sauce and veggies for just a minute to mix up the flavors and sauce. Just before removing from heat, add a handful of chopped fresh Thai basil, if desired. Then toss and serve immediately.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

sunflowerchild
1

sunflowerchild

3/3/2013

This turned out really well! I used raw honey instead of agave or sugar (about 2.5 tbsp), I also added about 8.75 ML of coconut water (C2O brand)to help level out the consistancy of the sauce and add more sweet coconut taste, extra firm tofu, and sesame seeds. After the dish was complete, I drizzled on some sriracha hot sauce to give it a kick. Next time I think I'll add some water chestnuts and pineapple chunks!

Volleyballmom
0

Volleyballmom

10/29/2013

This didn't turn out well for us. I used the veggies as listed and chose Napa cabbage. Before the sauce even got in there, there was so much liquid from the veggies I had to drain it. After I poured the sauce in it I had a soupy mess. I tried to let it evaporate but that just cooked my veg more. There wasn't enough flavour and I added another tbsp. of red curry. I even ended up adding a couple tbsp. of peanut butter entirely defeating the purpose of "peanut free" but I felt it needed more. Won't be making this one again.

Lacey
0

Lacey

8/12/2013

Made this last night and it was so good! Used an entire can of coconut milk. Didn't have curry paste, so used chili paste and added curry, which made it pretty spicy, but still good! Also added water chestnuts and a can of pineapple. Didn't have rice noodles, so I used some spicy noodles I had. Turned out great! Will definitely make this again. It turned out more than 4 servings for sure.

Similar recipes

ADVERTISEMENT