A fast, meat-free stir-fry built on spiralized carrot and zucchini, with a tahini and miso sauce doing the heavy lifting.
This one is mostly noodles and veg, so it is worth pairing with a protein source, and to carb or not to carb is a useful read if you are still working out where carbs fit after surgery. The sesame tempeh stir-fry is the higher-protein meat-free option, and the Chinese pork stir-fry if you want meat in it.
Here's what you'll need
For the sauce:
- 1 tbsp. tahini
- 1 tbsp. toasted sesame oil
- 1 tsp. white miso paste
- 1 lime, juiced
For the stir-fry:
- 180g rice noodles
- 1 tsp. toasted sesame oil
- 1 large carrot, spiralized
- 1 zucchini, spiralized
- ½ cup green peas, frozen
- 1 tbsp. sesame seeds
- coriander, to serve
Here's how to make it
Mix all the sauce ingredients.
Cook the noodles according to the instructions on the packaging, then set aside.
Spiralize the carrot and zucchini. If you don't have a spiralizer, just grate them using the large holes.
Heat 1 tsp. of sesame oil in a large pan over medium heat. Add the carrot and zucchini noodles and cook for 3 to 4 minutes. Next, add the green peas, sesame seeds, and cooked noodles. Mix well and cook for another 3 to 4 minutes.
Finally, add the sauce and cook for a final 2 to 3 minutes until warmed through. Serve with fresh coriander.
Nutrition per serving
| Prep | Cook | Kcal | Fats(g) | Carbs(g) | Protein(g) |
| 10 mins | 15 mins | 273 | 8 | 45 | 6 |