Here is (almost) all of what you will need for this week’s Cucumber Pasta.
1 large (or 2 medium) cucumbers
1 stalk of asparagus
2 spring onions (from last week’s box), chopped finely
2 TBS melted coconut oil
1 inch of grated ginger
1.5 TBS Low-sodium tamari sauce
2 sweet potatoes, shaved and diced
1 TBS sesame seeds
1 tsp red pepper flakes
(I decided to add the sweet potatoes post picture).
Wash all your vegetables first. Slice the ends off the cucumber(s) and put through a spiralizer or use a julienne knife to cut into noodles. Take the cucumber “noodles” and place in a colander. Squeeze the noodles to get extra liquid out.
In a large bowl, combine the onions, tamari, ginger, 1 TBS oil, sesame seeds and red pepper flakes. Mix.
Add the cucumbers and coat with the dressing.
In a large skillet, add 1 TBS oil and the sweet potatoes. Cook until almost soft.
Add the asparagus to the sweet potatoes and cook until almost soft. Finally, add the cucumber noodles and cook 1-2 more minutes.
Remove from heat and enjoy!