I adapted this recipe from Smitten Kitchen. She made an awesome dish that really balances out the flavors and makes it taste fantastic. I made it gluten-free, swapped the peanut butter for calcium-rich tahini, and made a few other personal tweaks. I took out the peanut butter because of the large incidences of peanut allergies, plus I happen to like tahini better. I also prefer sesame’s nutrient profile over that of peanut’s.
That being said, I LOVE sesame noodles. I think I was an addict in high school and college when it was a cheap and easy meal from the Chinese take out.
This is my way of getting that flavor while keeping it healthy. It is totally satisfying.
I say that the hot red pepper flakes are optional because it depends on your tolerance for hot foods. I love them. My husband and my older son also love them. My younger son, however, can’t take the heat. For him, I put some of the sauce aside before I add the red pepper flakes. Then everybody is happy.
This also makes a great lunchbox item.
- Sesame Dressing
- tahini - 1/2 cup
- tamari - 1/4 cup
- warm water - 1/3 cup
- chopped peeled fresh ginger - 2 tbsp
Ginger is very high in antioxidants. This spicy root helps with digestion and stimulates the absorption and assimilation of essential nutrients to the body. Ginger also has a relaxing and cleansing effect on the body which helps to purge toxins.
- garlic - 1 medium clove, chopped
Garlic is a powerful antiviral, antibacterial, and natural antibiotic. Garlic produces a chemical called allicin which promotes the production of white blood cells which help fight against toxins.
- rice vinegar - 2 tbsp
- Asian toasted sesame oil - 1 tbsp
- honey - 1 tbsp
- dried hot red pepper flakes - 1 tsp (optional)
- Tinkyada gluten-free brown rice spaghetti-style noodes - 1 package
- carrots - 1 cup shredded
- cabbage - 1 cup shredded
- sesame seeds - 3 tbsp, toasted
Puree dressing ingredients in a high speed blender until smooth.
Cook pasta until tender. Drain in a colander, then rinse well under cold water.
Put noodles in a large bowl. Add sauce and sesame seeds and toss until fully coated.
Top with carrots and cabbage and serve.