Spicy Sesame Noodles {gluten free, soy free, and vegan}

The other day, when we had spaghetti and meatballs, I made way too much pasta. Truly, I have no idea what I was thinking, but it was a lot of pasta. No leftover sauce meant a bowl of sad, limp noodles in my fridge. What's a girl to do?

Make Spicy Sesame Noodles, of course!

I originally made something similar to this by following a non-gluten/dairy/soy free recipe. I followed it too closely, didn't really think through the changes my ingredients would make, and the result was only so-so.

This second attempt is much tastier. That means I get to share it with you!

You'll Need:
1 Box Spaghetti or Linguine Noodles {boiled and rinsed under cool water}
1/2 Cup Sesame Oil
1 Tbsp. Red Pepper Flakes {or less, as this will result in a decently spicy taste!}
4 Tbsp. Coconut Aminos {soy sauce replacer}
2 Tbsp. Honey {agave should do nicely here, and if you're using true soy sauce, add extra honey/agave}

Chopped Green Onions
Chopped {fresh} Cilantro
Sesame Seeds

To Make:
In a small pan, heat sesame oil and red pepper flakes over medium heat for several minutes, being careful not to boil or burn the oil.
Pour the oil through a small strainer into a bowl, discarding the red pepper flakes.
Add coconut aminos and honey to the warm oil. Stir to melt honey and combine ingredients.
Pour oil mixture over the cool pasta, add desired amount of green onions, cilantro and sesame seeds, then stir to combine the mixture.

You can enjoy your snack right away, or stash it in the fridge for a bit to allow the flavors more time to combine.

1 comment:

  1. Too spicy for Brian but I loved it! I used Japanese style noodles and served it with chow mein noodles for the kids. Yummy!


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