|Nutritional Guidelines (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 3g||13%|
|Total Carbohydrate 83g||30%|
|Dietary Fiber 5g||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you like Thai peanut sauce, try this vegan recipe for sesame noodles. Add a few diced veggies if you like, such as broccoli, snow peas, or bell peppers.
Be sure to use rice stick noodles and a gluten-free and wheat-free soy sauce (such as tamari) if you need this recipe to be gluten-free.
- 1 pound rice stick noodles
- 3 tablespoons sesame oil (divided)
- 1 tablespoon peanut butter
- 1 teaspoon water
- 2 teaspoons soy sauce (or tamari for gluten free)
- 1 tablespoon tahini
- 1 tablespoon cooking sherry or rice vinegar
- 1 tablespoon maple syrup
- 1 clove garlic (minced)
- 1/2 teaspoon fresh ginger (minced or grated)
- 3 green onions (sliced)
Gather the ingredients.
Cook noodles in water for just a few minutes, so they are just beginning to soften but are not yet all the way cooked. Drain.
In a large skillet, fry the noodles in 2 tablespoons of sesame oil, stirring frequently. Allow to cook for 3 to 5 minutes, or until noodles are soft. Remove from heat.
In a large bowl or blender, whisk or blend together the 1 tablespoon of sesame oil, peanut butter, water, soy sauce (or tamari), tahini, sherry or rice vinegar, maple syrup, garlic and ginger.
Toss this mixture with the noodles.
Stir in the green onions. Chill before serving, if desired.