Spaghetti or rice noodles
Onions or spring onions cut in sticks
Carrots cut into thin sticks
Celery cut into thin sticks
Any other greens of your choice (optional)
Ginger root cut finely
Fresh chili cut finely (you can substitute for dry chili)
1 tablespoon of Miso (soybean paste)
1 teaspoon of dark tahini (sesame butter)
Freshly chopped coriander leaves (optional)
lemon in quarters
Mix the miso with tahini and some water in a kitchen blender to make a sauce.
Fry all the vegetables with the chili and ginger in sesame oil in a wok. Make sure to stir constantly until the vegetables are crisp.
Pour the sauce over the vegetables and make sure the mixture warms (it should not boil though as miso loses its nutrients if boiled).
Serve over your favorite pasta and sprinkle the chopped coriander leaves and lemon juice over it.