Quick, easy, healthy delicious. I always consider it a win when the kids ask for seconds, then ask if there are enough left-overs for school lunch the next day. That’s what happened when I made up this dish last week. Making up means I literally looked in the fridge and said what needs to be used up? Then, since they loved it so much, I have spent the last week recreating to get the measurements right 🙂
Dissolve honey into rice vinegar in a small dish.
I use a handheld spiralizer on the smallest setting to create carrot strings. If you don't have one you can use a vegetable peeler. Place carrot strings or peels into vinegar/honey mixture toss to coat, cover and let sit until ready to serve.
Prepare rice noodles according to package directions.
In a wok or large pan saute garlic, ginger and sesame seeds in sesame oil. Add in the chinese 5 spice after about 2 minutes. Once the garlic and ginger is soft add in lime zest, bok choy, chayote and edamame. Cook until tender. About 3 minutes.
To make the sauce pour all remaining ingredients (tamari, worcestershire, lime juice, honey, sesame oil) into a mason jar and shake until combined.
Divide noodles and stir fried vegetables among plates; top with equal helping of the dressing. Serve the "pickled" carrots on the side or top of the dish. Enjoy!
Sesame Lime Asian Inspired Noodles
Amount Per Serving
Calories from Fat 81
% Daily Value*
Total Fat 9g
Saturated Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Total Carbohydrates 14g
Dietary Fiber 6g
* Percent Daily Values are based on a 2000 calorie diet.
This dish comes out on the sour side so if you like things a bit sweeter increase the amount of honey and/or use an orange instead of a lime.
Use any vegetable you have on hand.