Almond Sesame Noodles (Gluten + Dairy Free)

Sometimes all I want is a big bowl of noodles, but... have zero desire for a heavy sauce.  This is usually the case during the summer months.  I got to thinking about how much I love Asian cuisine (not an expert by any means!), and thought I'd attempt my own take on sesame noodles.  I opted for almond butter over peanut butter since I'm personally sensitive to peanuts, and added elements of sweet, spice, and citrus to round out a full-bodied, yet light flavor.  I prefer to eat this dish cold or room-temperature, but you certainly can enjoy it warm.  By the way... this dish is husband-approved, so I hope it becomes a family favorite for you too!

Ingredients:

  • 1 package brown rice fettuccini or spaghetti-style noodles (I love the brand Tinkyada!)

  • 3 carrots (of any color!)

  • Avocado oil spray (or any cooking spray)

  • 2 Tbsp raw almond butter (Drippy is best! I love Trader Joe's brand.)

  • 2 Tbsp raw tahini

  • 3 Tbsp filtered water

  • 1 Tbsp liquid aminos*

  • ¼ tsp ground ginger

  • Dash of chili powder (maybe ⅛ tsp if measured)

  • Juice of ½ a lemon (about 1 Tbsp)

  • 1 tsp organic pure maple syrup

  • 1 Tbsp sesame seeds

What to Do:

  • Cook brown rice noodles according to instructions; I prefer mine a little al dente.

  • Drain and rinse noodles well with cold water. This step is important when cooking brown rice noodles; otherwise, they will stick together! Place noodles back into saucepan (heat off).

  • Scrub or peel carrots and slice into very thin 2-inch strips. You can also shred them, but I prefer more of a crunch, so I slice thinly!

  • Spray a skillet with avocado oil and cook sliced carrots over medium heat just until they are tender and develop a slight brown on their edges. (You can certainly skip this step if you don't have trouble digesting raw veggies.) Set aside.

  • For the sauce: add the rest of the ingredients in a mixing bowl. Using a spoon or rubber spatula, mix well until thoroughly combined and sauce is smooth.

  • Pour almond sesame sauce over noodles in the saucepan and mix gently but well so that all noodles are covered evenly. Fold in carrots and sprinkle in sesame seeds.

  • Serve in your favorite bowls and enjoy!

*Visit my Favorites page for my favorite brands and links to purchase.