2 In Lunch/ Main/ Recipes/ Vegetarian

Paleo Tahini Mixed Veggie Noodles & Sweet Egg Omelette


So, the lovely people at the Caveman Kitchen sent me their Vegetable Spiraliser to have a play with and I created this wonderful meal!

It’s a sort of Middle Eastern and Asian fusion dish that I knocked together with all of my favourite ingredients I had left in my kitchen. It’s comforting, it’s flavoursome and it’s spicy!

Serves: 4 people

Preparation Time: 10 minutes

Cooking Time: 15 minutes


For the ‘noodles’:

4 large carrots
4 courgettes
1 large aubergine
Juice of 2 limes
1 tbsp coconut oil (for frying)

For the tahini dressing:

Juice of 1 lime
6 garlic cloves (peeled)
3″ piece root ginger (peeled)
1/2 large bunch fresh coriander
5 tbsp tahini
2 tbsp raw honey
1/2 tsp Himalayan Pink Salt

For the sweet egg omelette:

9 free-range eggs
2 tbsp raw honey (melted)
3 tbsp coconut/liquid aminos
1 tsp coconut oil (for frying)

Optional seasonings:

1 tbsp Nanami Togarashi
1 tbsp sesame oil
Handful of chopped fresh coriander


  1. Spiralise your carrots and courgettes and place into a large mixing bowl.
  2. Slice your aubergine into slices lengthways and then slice again into thin ‘ribbons’. Place into the mixing bowl with the rest of your vegetables.
  3. Pour over your lime juice and mix thoroughly. Set aside until later.
  4. Now prepare your dressing. Place all of the ingredients into a food processor and blend until smooth. Set aside until you cook your noodles!
  5. For the omelette whisk together all of the ingredients into a medium sized mixing bowl until thoroughly mixed.
  6. In a large frying pan melt your coconut oil over a low heat and pour in your egg mixture. Cook on a low heat for around 5 minutes. Once the top starts to look as though it is wanting to form transfer to a grill until fully set. Remove and set to one side.
  7. In a large wok melt your coconut oil over a medium heat. Transfer your veggie noodles and fry for 2 minutes.
  8. Pour over your tahini sauce and mix evenly. Reduce the heat to a low heat and cook for a further 3 minutes stirring every minute. Turn off the heat.
  9. Flip your omelette pan upside down over a chopping board. Fold the omelette into four or just simply roll the omelette up swiss roll style! Cut your omelette width ways into mouthsized chunks.
  10. Transfer your noodles into your serving dish, top with your sweet omelette and any of your desired toppings. Enjoy!!!


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  • Reply
    4th November 2014 at 6:06 am

    It’s great having a spiralizer, isn’t it? You get to re-visit all the stuff you gave up when you stopped eating flour based pasta / noodles… ๐Ÿ™‚

    • Reply
      5th November 2014 at 2:59 pm

      Most definitely ๐Ÿ™‚ it’s such a fun and fast way of getting a high volume of veggies into you… And i love my veggies!

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