Recipe: Peanut Noodles

While I was growing up, and long past the time when I stopped growing, peanut noodles (from a book by Ken Hom, so used that it always fell open at the right 2 pages for this recipe) was a staple. When I realised that my gluten allergy/sensitivity meant I couldn't eat them anymore, I wasn't very happy at the idea of never eating this again. For some reason I went 2 or 3 years without realising I could put the sauce on something else... It's very strange how restricting my diet so much has really expanded the range of foods/dishes I eat/cook. I'm sure someone famous once said something about limits being good for creativity...?

Recipe:
Using a julienne peeler, shred a couple of courgettes (depending on size) and a carrot. Fry/sauté until they're cooked through and a few of the 'noodles' are becoming crispy (you could steam or boil them too, but I didn't want soggy noodles).
Meanwhile, mix 2 tbs of tahini (sesame paste - no peanuts on the Whole 30, and anyway all of the peanut butter I can find here contains sugar)
with 4 tbs of toasted sesame oil (its this not the peanutter that gives it the flavour anyway so you really won't miss it),
a pinch of chilli powder (careful with chilli sauces - they usually contain sugar too),
and salt and pepper.
I added a small splash of balsamic vinegar too.
Stir well and drizzle over noodles, vegetables, salads, meat... I'm going to try it on avocado next!