Easy 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!
Author: Healthy Gluten-Free Family
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 but I personally find ¼ teaspoon perfect)
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
- Bring a large pot of salted water to a boil. Add noodles and cook until al dente, about 7-10 minutes, reserving some pasta water.
- Drain into a large colander and immediately rinse with cold water to cool the noodles if serving cold. Make sure noodles are well drained of water and splash with a touch of sesame oil to prevent sticking.
- If serving warm, return to pot they cooked in with a touch of sesame oil in the pan.
Sesame Peanut Sauce
- 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.
Tofu (optional)
- Preheat oven to 450°F, and line baking sheet non-stick foil. (parchment paper can NOT withstand such high heat)
- Gently toss tofu with a touch of sesame oil and place in single layer on prepared baking sheet. Roast tofu 10 minutes. Flip, and roast 5 minutes more, or until sides are golden brown. ( Tofu cubes will puff up a bit)
Assemble
- If want noodles cold, transfer cooked and cooled pasta to large bowl and add ½ cup sauce; toss to combine. Add more sauce till desired creaminess, adding reserved pasta water as needed.
- If want noodles warm, return cooked noodles to pan they cooked in and toss with ½ cup sauce, then add more sauce until desired creaminess, adding reserved pasta water as needed.
Serving
- 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.
- Keeps well in sealed container for several days in the refrigerator. Tastes great cold, straight from the refrigerator too.
