Total Time
15mins
Prep 10 mins
Cook 5 mins

When I was a kid I loved those sticky, Thai noodles that dripped of peanut butter and sesame oil. My new-ish allergy to peanuts and wheat made me work for a close replacement. This is it. **Slurp** (Chill-time not included).

Ingredients Nutrition

  • 1 (7 ounce) package rice noodles
  • 2 teaspoons vegetable oil
  • 1 teaspoon fresh ginger, minced
  • 3 tablespoons gluten-free soy sauce
  • 2 tablespoons honey
  • 3 tablespoons water (add more if too thick)
  • 12 teaspoon rice wine vinegar
  • hot chili paste (Sriracha, to taste)
  • 2 teaspoons dark sesame oil
  • 2 tablespoons soy nut butter
  • 12 cup scallion, chopped
  • 2 teaspoons sesame seeds, toasted

Directions

  1. Boil the noodles and cool down right away. I like the vermicelli -- and it cooks in less than 3 minutes. Place in a non-reactive bowl.
  2. Heat the vegetable oil and saute the ginger for just 1 minute (until you can smell it). Over low heat, add the next 5 ingredients and bring just to a simmer. Remove from heat.
  3. Whisk in the sesame oil and butter. Pour over cold noodles, add the green onions and stir. Refridgerate for 2 hours to chill completely.
  4. Serve chilled with toasted sesame seeds on top.

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