Oil-Free Tahini Garlic Noodles
1 cup oyster mushrooms (can use other mushroom types)
1 bunch baby broccoli
2 tablespoons tahini
1 tablespoon gluten-free tamari
1 teaspoon ginger (powder or double for fresh)
2 cloves garlic
1/2 lime squeeze
1/3 cup water
Pinch of sea salt
1 package gluten-free rice noodles (I use Annie Chun brand)
Optional but recommended garnish/pairings: chopped green onion, thinly sliced cucumber, cilantro, avocado slices, togarashi
Place broccoli and mushrooms on stovetop in a steaming basket and steam until fork tender.
Add tahini, tamari, ginger, garlic, lime, water, and sea salt in to small food processor or blender of choice and blend until smooth. If sauce is too thick, add additional tablespoon of water.
After sauce is prepared and while vegetables are steaming, boil the rice noodles according to your package's instructions. Once noodles have been drained, add to large saucepan with tahini garlic sauce and steamed vegetables. Cook altogether on stovetop until the noodles and vegetables have absorbed the sauce.
Enjoy with optional garnishes for a boost of deliciousness.