Sesame Noodle Stir Fry - Ayurveda Style

Another delicious recipe from Laura Plumb's Ayurveda Cooking for Beginners Book!

This noodle is so delicious, creamy and hearty that, if you have it for lunch, you may not need to have dinner!! Adding that almond butter sauce creates magic on a simple stir fry!

When I am on an Ayurvedic detox, I prefer to have kitchari for lunch as it contains everything I need, and it is still light and easy to digest. However, on weekends, I want some variety and want to share my meals with the family members who are not detoxing!

So this noodle is for all!

Here is a version of Laura's delicious recipe.


1 pack noodles (gluten-free), Laura used soba noodles, I used quinoa&garlic&parsley noodles

2 tablespoons ghee

1 teaspoon of a mix of spices like cumin-coriander-fennel-cinnamon-ginger-cardamom

2 carrots shredded - I made thin spirals from colored carrots, it really looked fun!

1 teaspoon grated fresh ginger and I added 1 teaspoon minced garlic

1 head of pak choi, chopped thinly

1 handfull ofsliced mushrooms

1/2 cup sesame seeds

1 handful of sliced mushrooms lime juice (optional) and parsley for garnishing at the end

Optional: 100g of tofu cut into little squares or chicken if you want to increase the protein content of this dish and make it a "meal in a pan idea".

For the sauce:

1 tablespoon almond butter

1 tablespoon soyu, tamari (or soja sauce)

1/8 teaspoon of garlic powder

1 tablespoon hot water (or more for some consistency)

Pink salt, freshly grounded black pepper

Extra virgin oilve oil, half of lime juice (optional) and parsley for garnishing at the end


- Cook your noodles as per the instructions on its package, set aside

- Melt the ghee on medium heat and add the spice mix and stir 1 minute

- Add garlic and ginger and cook for another 2 minutes

- Add the carrots and keep stirring for a few minutes until they start to get softer

- If you are adding tofu, stir it in and toss for a few minutes

- Stir in the mushrooms, pak choi and sesame seeds, reduce heat and cook about 5 minutes or until the vegetables are soft for your taste (not too soft!).

- For the sauce, in a small bowl which together almond butter, shoyu, garlic powder and hot water.

- Drain your noodles and add them to vegetables, mix well. Adding your sauce, with the help of 2 spoons mix and combine well.

- Season with salt, pepper, drizzle olive oil and lime juice and granish with parsley.

Afiyet olsun (in Turkish), enjoy !

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