1 red pepper – core and pips removed and roughly sliced
4 cloves garlic – peeled and crushed
3 cups (300g) rice noodles (see note)
1 bunch spring onions – finely sliced
1-2 tsp sesame seeds
Salt and pepper to taste
Instructions
In a pan of boiling, salted water blanche the broccoli florets, sliced carrot and sliced baby corn for 3-4 minutes until just softened. Drain and refresh in cold water then drain again. Set aside
In a small bowl whisk together the aminos, sugar, sherry, tahini and tomato puree and set aside
Add the sesame oil to a wok along with the sliced onion and pepper and stir fry for 1-2 minutes. Add the garlic and a couple of tablespoons of water and cook for a further minute
Tip in the whisked sauce ingredients followed by the broccoli, carrot and sweetcorn and stir everything well together
Add the noodles, spring onions and sesame seeds, stir well, then taste and add salt and pepper as needed
Serve immediatlely or leave to cool and store in the fridge
Notes
You can use whatever noodles you'd prefer, I'm just lazy and use the pre-cooked rice noodles which are also conveniently quite low in fat ;)
Recipe by The Cook & Him at https://thecookandhim.com/recipes/sesame-noodles-and-veggies/