sesame noodles gluten-free recipe

I find nothing as yawn-inspiring as a food blogger who “yums” at their own creations. I see it on blogs all the time. “‘Yum, yum and yum,’ and did I say, ‘yum?!’” I can hear them now, oohing and ahhing at their own creations. However, I may soon become part of this silly little navel gazing taste-bud gazing club.

Tonight I made sesame noodles. That old dish from the Chinese restaurants in New York. I didn’t think I’d be eating sesame noodles again, so I was overcome with enthusiasm -yum! Take that as a warning; the recipe might not be as miraculous to your palate as it is to mine.

Sesame Noodles


Fixings:

  1. In a large pot, bring 3 quarts (12 cups) of water to vigorous boil, then add 1 tablespoon grapeseed oil and pasta
  2. Reduce to slow boil, stirring frequently and cook uncovered 7-9 minutes, until pasta is tender
  3. Drain pasta in a steel colander
  4. In a one quart jar, combine almond butter, sesame oil, vinegars, agave, water and salt; mix well
  5. Place pasta, cucumber and carrots in individual bowls
  6. Drizzle with sesame sauce, sprinkle with cilantro and serve

Serves 4

You can also add scallions and broccoli to this dish as well as leftover chicken which gives it an extra hit of protein. I have been eating a lot of these gluten-free sesame noodles lately, seeking refuge from the cold weather in bowls of warm noodles, smothered in sauce –ahh sweet sesame solace.


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