Takeout-Style Sesame Noodles

Gluten-free noodles tossed in a creamy and perfectly balanced sesame peanut sauce

Ready in 20 minutes and Delish!

If you’ve been following me for a while you probably know that I am the only person in the house who likes, I mean LOVES, peanut sauces and that I’m also the only one who’s a huge fan of tofu… so this dish is for me!  (and it was the perfect night as the fridge is fully stocked with chicken, quinoa and veggies from yesterday).

Gluten-free noodles tossed in a creamy and perfectly balanced, sesame peanut sauce, topped with tofu, sesame seeds, peanuts and scallions.

More on the sauce… it is made with toasted sesame oil, gluten-free tamari, creamy natural peanut butter, fresh lemon juice, brown sugar, fresh ginger, fresh garlic and a touch of chile-garlic sauce for heat. It’s the perfect mix of salty, sweet, tangy & spicy and so YUMMY!

And this literally took minutes to make! (That 20 minutes includes boiling a pot of water!)  All you do: While the noodles cook, quickly blend the sauce. Cool noodles by running cold water over them, toss with creamy sauce and top with tofu, sesame seeds, scallions and peanuts.  Voila, dinner is served!

Recipe inspired by and adapted from Vegetarian Times.

Scroll down for recipe.

Takeout-Style Sesame Noodles

Recipe

Takeout-Style Sesame Noodles
 
Prep time
Cook time
Total time
 
Gluten-free noodles tossed in a creamy and perfectly balanced sesame peanut sauce. Super quick & easy and delish! Recipe inspired by and adapted from Vegetarian Times.
Author:
Recipe type: Dinner, Pasta
Cuisine: Gluten-Free, Vegan, Vegetarian
Serves: 4 servings
Ingredients
Sesame Peanut Sauce
  • ¼ cup toasted sesame oil
  • ¼ cup low-sodium gluten-free tamari
  • ¼ cup + 1 tablespoon creamy peanut butter (we used Whole Foods Peanut Butter - only ingredients dry roasted peanuts and salt)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons brown sugar
  • 1 tablespoon plus 1 teaspoon minced fresh ginger
  • 2 cloves garlic, minced (approximately 2 teaspoons)
  • ¼ teaspoon chile-garlic sauce (can add up to 1 teaspoon if you want extra heat)
1 12 oz box gluten-free spaghetti
Optional - firm tofu, rinsed, drained and cut into 1 inch cubes (I used a pre-grilled tofu)
Garnish
  • ¼ - ⅓ cup roasted peanuts
  • Sesame seeds
  • Scallions (green part of green onions)
Instructions
Noodles
  1. Bring a large pot of salted water to a boil. Add noodles and cook until al dente, about 7-10 minutes.
  2. Drain into a large colander and immediately rinse with cold water to cool the noodles. Make sure noodles are well drained of water and splash with a touch of sesame oil to prevent sticking.
Sesame Peanut Sauce
  1. Meanwhile, while noodles are cooking, place all the sauce ingredients in a food processor or blender and process until smooth. Taste and adjust as needed. Add more peanut butter if desired or chili sauce for heat. Transfer to a liquid measuring cup.
Assemble
  1. Transfer cooked and cooled pasta to large bowl and add ½ cup sauce; 
toss to combine. Add more sauce till desired creaminess.
Serving
  1. Spoon creamy noodles into bowls, add tofu if desired, add additional sauce if desired and top with sesame seeds, scallions and peanuts. Serve at room temperature.
  2. Keeps well in sealed container for several days in the refrigerator. Tastes great cold, straight from the refrigerator too.

 

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