Creamy Sesame-Peanut Noodles
These noodles are addictive and reminiscent of the kind we used to order from Chinese take-out when I was a kid. The sauce is full of healthy fats, making it very creamy and satisfying, too. If there’s a peanut or sesame allergy in the mix, just omit either the tahini or the peanut butter and double up on the other. You can also serve these with any kind of noodle you like, cooked according to the package instructions.
Yield: Serves 4
Creamy Sesame-Peanut Noodles
gluten-free, dairy-free, vegan, vegetarian, egg-free, nightshade-free
Ingredients
- ¼ cup well-stirred tahini
- ¼ creamy unsweetened peanut butter
- 2 tablespoons toasted sesame oil
- 2 tablespoons tamari
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1-inch piece of ginger, peeled and grated
- 1 large garlic clove, grated
- Kosher sea salt
- 1 (12-ounce) package gluten-free brown rice spaghetti (such as Jovial brand)
- 2 tablespoons each chopped roasted peanuts, chopped fresh cilantro, and chopped green onion, for garnish
- Chile oil, to taste
Instructions
- In a large bowl, whisk together the tahini, peanut butter, sesame oil, tamari, maple syrup, rice vinegar, ginger, garlic, and ¼ cup of water until well combined and creamy. Set aside.
- Bring a large stockpot of generously salted water to a boil. (It should taste like the ocean.) Add the pasta to the boiling water and cook until just short of al dente, about 2 minutes less than the package instructs.
- Drain the pasta and add it to the bowl of sauce and toss gently using tongs until the noodles are glossy and fully coated in the sauce.
- Transfer to a serving dish and top off with chopped peanuts, cilantro, green onion, and chile oil to taste.