Can substitute any roasted veggie for the broccoli, asparagus and peppers work well! DIETS: GF VG VT Serves 4 Time: 45 Minutes
Ingredients:
1 lb broccoli (or veggie of choice)
Olive oil
1/4 cup mayonnaise (vegan if desired)
1/4 cup tahini
1/4 cup unseasoned rice vinegar
2 Tablespoons chili crisp (more for garnishing if desired)
1 Tablespoon sesame oil
2 Tablespoons honey
8 oz Chinese noodles (gluten free if desired)
3 green onions, sliced
Salt & pepper to taste
Sesame Seeds for garnishing
Instructions:
Preheat oven to 425F.
Chop broccoli into bite-size pieces and place on a cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper.
Roast for 15-20 minutes or until done to your liking.
While broccoli is roasting, bring a large pot of salted water to a boil.
In a medium bowl, whisk the mayo, tahini, vinegar, chili crisp, soy sauce, sesame oil and honey together until well combined and set aside.
When broccoli is done, add the noodles to the water and cook according to package instructions.
Drain noodles and add back into pot. Add the broccoli, green onions and the sauce and stir until combined and sauce is heated through.
Add salt & pepper to taste.
Divide evenly into 4 bowls and garnish with sesame seeds and an additional drizzle of chili crisp if desired.
Nutrition Info Per Serving: Calories 605 Total Fat 38 g Cholesterol 6 mg Sodium 811 mg Potassium 403 mg Total Carbohydrate 57 g Dietary Fiber 7 g Sugars 13 g Protein 11 g