IG Handle: @kaylaveggingout

Ingredients

Serves: 4

• 3 tbsp tahini
• 2 tbsp soy sauce (I use low sodium tamari)
• 2 tsp sesame oil, separated
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1/2 teaspoon red pepper flakes
• 8 oz linguine pasta (or similar long noodle)
• 1 tbsp avocado oil (or any neutral oil)
• 4 bunches baby bok choy, chopped 
• 4 cloves minced garlic
• 2 scallions, chopped

Directions

1. Whisk together tahini, soy sauce, 1 tsp sesame oil, honey/maple syrup, rice vinegar & red pepper flakes in a bowl until smooth & set aside.

2. Cook noodles according to package directions.

3. While noodles cook, heat avocado oil in a large pan over medium heat. Add bok choy & garlic & cook until bok choy has wilted, about 4 minutes.

4. Once noodles are drained, transfer to a bowl & pat as dry as possible with a paper towel. Then, toss with remaining sesame oil.

5. Add sauce & bok choy to noodles & toss to combine, then stir in scallions.

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