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Sesame Noodles

It is Wednesday already? Eek! I am finally catching up from the weekend. My In-Laws are on the road, off on vacation, the house is getting back to order. Kirk and I took the boys hiking on Sunday to one of my favorite places, Sunrise, at Mt. Rainier National Park. Still plenty of snow and we had nice weather, sunny and maybe 70°. I posted many more photos on my other blog. Walker loves snow (and what kid doesn’t in July?) and hey, Alistaire loves being carried 😉

R11

In the quest to make dinners Alistaire can eat with us (with his allergies), I am working on the sauces first, then I will adapt the pasta, as we use up our wheat pasta stock before we go to gluten-free. I can always drizzle sauces over quinoa or rice for now, for him. Thankfully we are down to maybe 8 or so boxes left of spaghetti.

SesameNoodles

Sesame Noodles

Ingredients:

  • 1/3 cup Sunbutter
  • 3 Tbsp olive oil
  • 2 Tbsp red pepper rice vinegar
  • 2 Tbsp lower sodium soy sauce
  • 2 Tbsp dark brown sugar
  • 1 Tbsp granulated garlic
  • 1 tsp dry ginger
  • 1 tsp chili pepper sauce (Sriracha or Tabasco or similar)
  • 2 Tbsp sesame oil, divided
  • 2 Tbsp sesame seeds
  • 16 ounces spaghetti noodles

Directions:

Bring a large pot of salted water to boil, cook pasta as directed. Reserve 1 cup cooking water before draining.

Meanwhile, add all of sauce ingredients to a high-speed blender, reserving 1 Tablespoon of sesame oil for later use. Process sauce until smooth.

Toss drained noodles with remaining 1 Tablespoon sesame oil in a large bowl.

Add in the cup of reserved pasta water to blender, process until smooth.Pour sauce over pasta, toss to coat. Sprinkle sesame seeds over, toss again.

Serves 4 to 6.

~Sarah

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Comments

  1. Looks delicious, Sarah! Brown rice noodles are a great alternative for when you run out of the wheat spaghetti.

  2. Can’t wait to try! My family has always made something similar (we all them soy sauce noodles). Cook whale at noodles as directed, sauté noodles in a little olive oil, add soy sauce and sauté a little more, mix in some Parmesan and serve. Quick, easy and tasty…

  3. Oh, you know I love sesame oil…it’s the only oil I would use now. The taste is absolutely incredible. This dish looks and sounds superb. I love that photo of you too!

    • We had a great hike, outside of the Teen stomping off a mile ahead of us 😛 Since he has hiked that trail like 2X a year since he was 6 I wasn’t worried 😉

  4. My little guy can’t have sesame! It’s always in all of the good GF crackers. I’m afraid of most sauces for him. He has reactions even when it should be ok. He loves GF noodles though. They have become a very large part of his diet. 🙂

  5. Love how simple this is – looks so good!

  6. Do you use tamari instead of soy sauce? We’ve switched it out and I can’t tell the difference although hubby says he can.

    • I actually found a certified soy sauce made without gluten (or wheat)! And no preservatives!! Kikamo (or however you spell it) makes it.

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