Cold Sesame Noodles

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).

• Ready In: 15 mins
• Serves: 4

Ingredients

• 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

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.