24 Jan Cold Sesame Noodles
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This dish is my latest obsession! It’s easy to make and requires very little cooking. They make a great appetizer or side dish and can be made into a substantial main course by adding a source of protein like chicken or shrimp. I’d even recommend these for meal prep as they last 4-5 days in the fridge!
You can switch up the vegetables based on what’s in season and what you have on hand. If you follow a grain-free diet, this dish is also delicious without the brown rice noodles. You can just double the zucchini noodles. I hope you enjoy this dish as much as I do!
Cold Sesame Noodles
A mix of gluten free noodles and zucchini noodles in a creamy, Thai inspired sesame sauce packed with flavor.
Servings 6 people
Ingredients
- 6 oz. brown rice noodles
- 10 oz. zucchini noodles
For the sauce:
- 1/4 cup unsweetened/unsalted almond butter
- 1/4 cup tahini
- 3 tbsp toasted sesame oil
- 3 tbsp coconut aminos
- 1 tsp red boat fish sauce
- 2 cloves fresh garlic minced
- 1 tsp grated ginger
- juice of half a lime
- 1 tsp sesame seeds
Optional veggie add ins:
- sliced bell peppers
- pre-cooked broccoli florrets
- sliced purple cabbage
- green onions
- sliced cucumber
Instructions
- Cook the brown rice noodles according to the instructions on the package and then let noodles cool.
- Wrap zucchini noodles in a paper towel and squeeze out excess water.
- Combine brown rice noodles and zucchini noodles together in a large bowl. Add any raw or pre-cooked vegetables you like.
- In a mixing bowl, whisk together all the ingredients for the sauce.
- Start by stirring in half of the sauce into the bowl of noodles and vegetables. Taste and add more sauce as you like.
- Store noodles in a covered bowl or container in the refrigerator for at least 1 hour before enjoying. Noodles will keep well for 4-5 days.
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