INGREDIENTS
12 ounces brown rice noodles
1 tablespoon oil
6 cloves garlic
1/4-1/3 cup low sodium soy sauce or tamari
2 tablespoons veggie broth
1 ½ tablespoons rice vinegar
2 tablespoons toasted sesame oil
1 tablespoon honey or maple syrup
2 tablespoons tahini
2 teaspoon sriracha
½ teaspoon ground ginger
INSTRUCTIONS
1. Bring a large pot of water to a boil and cook the pasta according to package instructions.
2. Mince the garlic very finely or use a garlic press to get it super small since we won't be blending up this sauce.
3. Add the minced garlic to a pan with the neutral oil. This can be avocado, olive, or refined coconut oil.
4. Saute until the edges of the garlic look golden brown.
5. Meanwhile, whisk together all of the remaining sauce ingredients in a bowl until there are no visible clumps of ginger and the tahini is spread throughout.
6. Pour the sauce into the pan with the garlic and mix well.
7. Let simmer for 2-3 minutes or until the sauce thickens slightly.
8. When the pasta is done cooking, combine with the sauce.
9. Garnish with scallions, red pepper flakes, crushed peanuts and enjoy!
credit: eatwithclarity.com