Wok-Fried Ginger Sesame Vegetable Noodles

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Preparation time: 10min

Cooking time: 10min

SF, DF, GF, VG, Great for Kids

Yum yum yum yum yum! I absolutely LOVE this recipe.  I am still in awe at how utterly delicious and satisfying it turned out to be.  It seems impossible to think that having just a bowl of veg for a meal is gonna touch the sides, but THIS. REALLY. DID!! You could easily pimp this dish with protein and/or wholegrain. Maybe some teriyaki tofu slices, or tempeh fingers or even a piece of fish.

One of the vegetables in this dish, is Daikon.  Daikon is a Japanese radish, also known as Mooli.  It can be found in most fruit and veg stores around London but if it isn’t available, substitute with pumpkin or butternut squash which may be easier to find.

Daikon is an amazing vegetable.  In Macrobiotics it is known to be the ‘great cleanser’.  Particularly good for removing excess animal fats, oils and salt from the body which can help relieve health symptoms such as headaches, migraines, excess mucus or even support the loss of excess weight.  It can vary in flavour as it can sometimes be incredibly hot (it is a radish!) or incredibly mild.   But once you start cooking it, it will always become milder and delicious to eat.

Vegetable dishes like this are a great way to relax the body.  Energetically, it is in our vegetable selection that we get our variety but also our lovely relaxing YIN energy.  Not only on the body, but our inner organs as well.  If you suffer from migraines, bad PMT, stress, or headaches, then eating dishes like this regularly will really help relieve that tension from the inner body.  You will also need to cut down meat, salt, oils and hard sticky foods.

Finding variety in how we have our veg is so important in keeping our meals interesting and exciting but also in getting a good variety of YIN energies to help us stay relaxed and flexible in our lives.

If you don’t have a spiralizer then finely cut the veg into match sticks.  It won’t be vegetable noodles but it will still taste the same.

I really hope you enjoy it!

(Serves 4)

  • 2 Large Courgettes or 3 to 4 Small Ones
  • 2 Medium Carrots
  • 70g Kale Leaves (Stripped off stem and broken into small pieces)
  • 1 Medium Daikon Radish or Mooli (Here you can use butternut squash instead if you need)
  • 25g Coriander Leaves
  • 4 Tbls Toasted Sesame Seeds
  • 2 x 4 Inch Ginger Pieces (Grated and squeezed and keep the juice only)
  • 2-3 Tbls Tamari, Shoyu or Sugar-Free Soy Sauce
  • 3 Garlic Cloves (Peeled and sliced)
  • 2 Tbls Toasted Sesame Oil + another 1-2 Tbls for Garnish
  • Fine Sea Salt
  • Water


– First prep all your veg. Spiralize the carrot, daikon and courgette putting each in separate bowls. Finely slice the garlic and set aside. Now strip the kale leaves off the stem and chop into small pieces, set aside. Grate ginger and squeeze juice into a small bowl
– It’s good to get everything ready because once you get the pan going it’s all very quick and you don’t want to over cook this!
– If your sesame seeds aren’t toasted yet then dry fry in a pan on medium heat stirring constantly with a spatula until they begin to turn golden and you get a distinct delicious smell coming from them. Immediately turn off heat and pour into a separate bowl
– Now you’re ready to cook!
– Take your wok and heat up 2 tbls of toasted sesame oil on a high heat. Immediately add the kale leaves, a pinch of sea salt and fry for about 1 minute constantly moving them around. Then add 1-2 tbls of water and the garlic and fry for 1 min
– Then add the carrot noodles and another pinch of sea salt. Mix well. I like to use two wooden spatulas in each hand so that I can pick up the veg from both sides and toss it around regularly. This makes sure that everything cooks evenly
– Add the daikon noodles and 3-4 tbls of water and mix well. Keep tossing, do it with energy so that nothing is still for long. Once the carrot and daikon begin to wilt and lose their ‘rawness’ add the courgette noodles
– Now add tamari, ginger juice and mix. Keep tossing, if it is getting too dry add another 3-4 tbls of water so that the veg steam cook as well
– Once the veg begin to look like they are softening have a taste? Does it need more tamari or ginger juice? Add now if it does
– You are aiming for the noodles to keep their beautiful colours but to have lost their hard rawness. When this has been achieved turn off the heat.
– Mix in coriander leaves and the sesame seeds and lastly drizzle the remaining 1-2 tbls of toasted sesame oil over the top, gently mix and serve

Voila! You’re done! Enjoy every mouthful!


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