Now you can not look at ordinary noodles!
1. Roasted noodles with spicy tahini sauce
First, prepare the tahini.
To do this, mix a glass of sesame seeds with 0.25 cups of vegetable oil (preferably olive oil) in a blender.
1 beets, 1 radish and 2 large carrots rubbed with straw.
For an acute sauce, mix 2 tablespoons of tahini and water, 1 tablespoon miso paste (pasta from fermented soybeans, the basis of the popular miso soup that can be found in the departments with goods for sushi), 1 lime juice, salt, pepper and spicy chili sauce to taste. Serve with sesame and greens.
2. Noodles from yellow beets with coriander sauce
Take a few beets with the tops: the green part should be finely chopped, the root should be rubbed with straw. In a frying pan, heat olive oil, add finely chopped garlic cloves and beet greens, fry for a couple of minutes. Add the beets and fry a little more until the beet is soft, but still begins to lose shape. For the sauce, mix a small bunch of coriander in the blender, a tablespoon of lemon juice and tahini pasta, 2 spoons of olive oil and water, salt, pepper and chili to taste. Add the sauce and serve.
3. Zucchini noodles with bolognese sauce from mushrooms
For the Bolognese sauce, finely chop 250 gr of mushrooms, onion, half a cup of carrot and a stalk of celery, 2 cloves of garlic. All this fry in a frying pan in oil, pour a jar of sliced tomatoes in your own juice and cook until ready. Add salt, pepper, herbs to taste. In a separate frying pan fry in a small amount of butter 2-3 zucchini, cut into strips. The dish should be served warm.
4. Lentil curry with coriander pesto and cashew and cucumber noodles
In a saucepan, mix a cup of coconut milk, a cup of sliced tomatoes, 1/2 cup water and 1 tablespoon yellow curry paste. Stirring, bring to a boil so that the paste is completely dispersed. Pour half a cup of red lentils, reduce the heat, cover with a lid. Cook until the lentils soak up most of the liquid and the dish will not become thick. In a blender, cook pesto. To do this, mix a quarter of a cup of fried salted cashews, coriander, a little mint and a teaspoon of fresh peeled ginger, 1 tablespoon of coconut oil and 2 tablespoons of water. Cut 2 large cucumbers into strips and spread over plates. Top with curry and pesto.
5. Stir fry with zucchini and cashew
2-3 zucchini cut into strips. Cut 2 handfuls of Chinese cabbage and 1 shallot. 2-3 tablespoons tahini or cashew oil, 1 tablespoon sesame oil, 2 tablespoons tamari pasta or soy sauce, a half teaspoon of chilli flakes warm in the water, add the vegetables, fry, stirring constantly for several minutes. When serving, sprinkle with cashew nuts.
6. Zucchini noodles with basil pesto
2 zucchini with straw. In a blender mix 2 cloves of garlic, a bunch of basil, juice of half a lemon, a third of a cup of pistachios and olive oil, salt with pepper to taste. Grind to homogeneity. Mix the zucchini noodles with pesto and serve on the table.
7. Soup ramen with zucchini noodles
Put the wok (a special frying pan with a narrow bottom, but the usual one will do) for the average fire. Roll 3-4 large chopped sides of choya (Chinese leaf cabbage, which can be replaced with fresh spinach or the top of the leaves of Peking cabbage) in miso-paste, spreading it with your hands. Fry 3 minutes in sesame oil. Take out Cho's side and set it aside. Fry 2 bunches of green onion, 2 cm finely chopped ginger root and 1 clove of garlic. Pour 4 cups of vegetable broth, 2 tablespoons soy sauce, bring to a boil. Add the chopped shiitake mushrooms and cook for about 5 minutes. Add the noodles from 2 zucchini, cook for 1-2 minutes. When serving, add sesame seeds.
8. Asian carrot noodles
In a small bowl, mix 2 tablespoons of huixin sauce (ready-made sauce, often used in Chinese cuisine, sold with sushi goods), 2 tablespoons of orange juice, 1 spoon of soy sauce, 1 teaspoon of fresh grated ginger. Prepare straw from 6 carrots. Preheat a frying pan with sesame oil, fry the carrots for 3 minutes. Add the sauce and cook for 3 more minutes. When serving, sprinkle with sesame seeds.
9. Sweet potato noodles with baked pepper sauce
Sweet potatoes peeled and rubbed with straw. Fry for about 5 minutes in a frying pan in oil until the potatoes become soft, but will not start to lose shape. In a blender, mix a jar of baked red pepper, 2 cloves of garlic, half a bowl of cashew, half a cup of coconut milk. All this is put in a separate pan and cook until the sauce thickens. Combine the potato noodles with the sauce and serve.
10. Sesame vegetable salad
Prepare noodles from 1 carrot, zucchini and cucumber, slicing vegetables with straws and frying them in vegetable oil. Add a handful of green peas, chopped almonds and a couple of handfuls of fresh spinach. For refueling, mix a quarter cup of rice vinegar, 2 tablespoons tahini and tamarind paste or soy sauce, 1 tablespoon grated ginger, sesame oil and sesame seeds, a teaspoon of honey and hot chili sauce, pressed garlic clove.