Sesame-Soy Arrowroot Noodles with Stir-Fried Vegetables
Prep time: 
Cook time: 
Total time: 
Yield: 1 to 2 servings
 
Paleo-friendly arrowroot noodles are dressed with a flavorful garlic-ginger sauce and paired with lots of veggies. Add a fried egg on top!
Ingredients
  • 2 oz (60 g) arrowroot starch vermicelli
  • 1½ tablespoons coconut oil
  • 1 medium carrot, cut into matchsticks
  • 1 medium zucchini (green or yellow), cut into matchsticks
  • ½ medium onion, thinly sliced
  • 1 large clove garlic, crushed or grated
  • ½-inch piece fresh ginger, grated
  • 1½ tablespoons rice vinegar
  • 1 tablespoon coconut aminos
  • 1 teaspoon coconut sugar
  • ½ cup chopped fresh parsley
  • 2 scallions, green and white parts, thinly sliced
  • 1 teaspoon toasted sesame seeds
  • Crushed red pepper flakes, for garnish (optional)
Instructions
  1. Put the vermicelli in a bowl and cover with hot water; leave it until the noodles are softened (start checking them after 2 minutes). Drain and set aside.
  2. Heat the coconut oil in a large skillet over medium-high to high heat. Once hot, add the carrot, zucchini, and onion and cook until starting to soften, about 2 to 3 minutes. Add the garlic, ginger, vinegar, coconut aminos, and coconut sugar and cook 30 seconds, stirring constantly. Stir in the noodles.
  3. Turn off the heat and stir in the parsley and scallion.
  4. Transfer to a serving dish and top with the sesame seeds and crushed red pepper flakes. This can be served hot or cold.
Notes
Recipe inspired by Buckwheat Noodle Salad on GoMacro Network’s Vegan Cooking with Michelle Angela on YouTube.

Serving Suggestion: To get 2 servings out of this recipe, serve each portion with 1 to 2 fried eggs on top.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/sesame-soy-arrowroot-noodles-with-stir-fried-vegetables-plus-a-qa-with-gomacro-founder-and-a-macrobar-giveaway/