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).
- 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)
- 1⁄2 teaspoon rice wine vinegar
- hot chili paste (Sriracha, to taste)
- 2 teaspoons dark sesame oil
- 2 tablespoons soy nut butter
- 1⁄2 cup scallion, chopped
- 2 teaspoons sesame seeds, toasted
- 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.
- 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.
- Whisk in the sesame oil and butter. Pour over cold noodles, add the green onions and stir. Refridgerate for 2 hours to chill completely.
- Serve chilled with toasted sesame seeds on top.
If peanuts are an issue, try tahini.