How to make it

  • Chop broccoli, cauliflower, and okra. Cut large florets in half. Set aside.
  • Zest one of the lemons and set the zest aside.
  • Juice both lemons.
  • In a small saucepan (cast iron works well), heat 1 Tbsp olive oil on low.
  • In a steamer, steam the broccoli, cauliflower, and okra.
  • Chop or crush garlic cloves, combine with olive oil in saucepan. Increase heat to medium-low, sautee 5 min.
  • Add lemon zest and sautee for another 5-10 min.
  • Add lemon juice, 1 Tbsp water, and tahini, stirring until the mixture has a creamy consistency. Reduce heat to low and stir every few minutes until ready to serve.
  • Bring a pot of water to a boil and add the rice noodles. Cook according to directions on the package.
  • Once vegetables have reached desired tenderness, drain the noodles and vegetables.
  • Serve noodles topped with vegetables, sauce, and almonds.
  • Note: If using cast iron for the sauce, be sure to rinse promptly after and re-season with oil right away. The highly acidic lemon juice can strip the pan of some of its seasoning/coating.

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