Spicy Brown Rice Sesame Noodles
Author: Bhavani Jaroff
Recipe type: Gluten-free and Vegan
Serves: 10-14
Ingredients
- 2- 16 oz package organic brown rice spaghetti
- ¼ cup ginger, minced
- ¼ cup garlic, minced
- ½ cup Tamari
- ¼ cup sherry
- ½ cup tahini
- ½ cup peanut butter
- ¼ cup brown rice wine vinegar
- ¼ cup vegetable oil
- ¼ cup dark sesame oil
- ½ cup honey
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper
- ½ teaspoon red pepper flakes- (optional)
- 2 stalks scallions
- 1 red pepper
- ½ cucumber, seeds removed, sliced very thin
- ¼ cup chopped cilantro (can substitute parsley if you don’t like cilantro) plus 2 Tbs cilantro
Instructions
- Cook the organic brown rice noodles in a large pot, according to directions. Cook them al dente!
- Drain them and run them under cold water to rinse off starch and stop the cooking. Gently toss with your hands under the running water.
- Meanwhile, combine the garlic, ginger, tamari, sherry, tahini, peanut butter, brown rice wine vinegar, vegetable oil, sesame oil, honey, salt, cayenne pepper and red pepper flakes in a food processor.
- Pulse together until well blended. Adjust spices according to your taste. You can add more ginger, garlic or tamari.
- Pour the sesame sauce over the pasta and gently toss, using your hands.
- Add the chopped cilantro and toss again.
- Garnish with the scallions, pepper, cucumber, and remaining cilantro.
Step-by-Step Instructions:
Cook the organic brown rice noodles in a large pot, according to directions. Cook them al dente! Drain them and run them under cold water to rinse off starch and stop the cooking. Gently toss with your hands under the running water.
Meanwhile, combine the garlic, ginger, tamari, sherry, tahini, peanut butter, brown rice wine vinegar, vegetable oil, sesame oil, honey, salt, cayenne pepper and red pepper flakes in a food processor.
Pulse together until well blended. Adjust spices according to your taste. You can add more ginger, garlic or tamari.
Pour the sesame sauce over the pasta and gently toss, using your hands. Add the chopped cilantro and toss again. Garnish with the scallions, pepper, cucumber, and remaining cilantro.
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