VEGAN GLUTEN-FREE SESAME NOODLES


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These warm and cozy vegan and gluten free sesame noodles are perfect for a cold night in. Made with peanut butter, coconut aminos, sriracha and rice noodles, this dish has similar tastes to pad thai that you might order for take out food. If you’re looking for a comfort dish that tastes great and is made with real ingredients, this is the perfect recipe for you. Did I mention how easy it is to make?!

Vegan Gluten-Free Sesame Noodles Ingredients

Rice Noodles: This recipe is super simple and requires a minimal amount of ingredients. Rice noodles are the main ingredient – you can use any brand you like! I personally like the Lotus Foods brand rice noodles if you’re looking for a recommendation. Just cook them according to the instructions on the packaging!

Green Onion & Bell Pepper: Green onion and bell pepper are used to add some veggies and a little bit of texture to the sesame noodles. You could use practically any other veggies as add-ins too. Things like zucchini or broccoli would make great add-ins for even more veggies.

Sesame Oil: Sesame oil adds that classic sesame-y taste to the noodles and does a nice job coating them in the oil so you get that in every bite. While this is a sesame noodle recipe, you could still make it without the sesame oil and go for avocado or olive oil.

Creamy Peanut Butter: The key to your peanut sauce is, of course, peanut butter. I like to use a creamy peanut butter with only one or two (salt) ingredients for best results. If you have a peanut allergy, you could try out the recipe with almond butter for a bit of a different taste but still yummy!

Maple Syrup: There is a bit of sweetness in the peanut sauce that comes from adding in some maple syrup. It’s subtle but has great flavor. If you’d like to use honey as a replacement that works too. Feel free to omit the maple syrup if you want the noodles to be less sweet.

Coconut Aminos: If you’ve never tried coconut aminos before, it is very similar to soy sauce, yet has no soy or gluten. You can use soy sauce or tamari as a direct replacement for the coconut aminos if that’s what you have on hand. This is where the saltiness of the dish comes from.

Sriracha: Finally, the spiciness of the sesame noodles comes from sriracha. You don’t need to use a lot, but the sriracha really ties the sauce together from the sweetness, saltiness and spiciness. As a replacement, feel free to use chili garlic sauce.


How To Make Vegan Gluten-Free Sesame Noodles

Step One: Bring a pot of salted water to a boil and cook rice noodles according to the instructions on the packaging. After straining the water, set the noodles aside.

Step Two: Chop the green onions and slice the bell pepper into small pieces. Heat the sesame oil on a large skillet over medium heat, then add the green onion and bell pepper to the pan.

Step Three: Continuously stir the green onion and pepper around the pan until the pepper is softened and beginning to brown. While it cooks, whisk together the peanut butter, maple syrup, coconut aminos and sriracha in a small bowl until it has a uniform consistency.

Step Four: Pour the peanut butter sauce mixture into the pan and let it reduce for a couple of minutes while continuously stirring.

Step Five: Reduce the heat to low and add the cooked rice noodles to the pan. Stir until all of the noodles have been fully coated in the sauce and the green onion and bell peppers are evenly dispersed.

Step Six: Remove the pan from heat and serve the noodles immediately for best results. Top with sesame seeds and any other toppings you like. Store in the refrigerator for up to five days.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!


VEGAN GLUTEN-FREE SESAME NOODLES

Recipe by Jenn Lueke
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Diet

Gluten Free, Dairy Free, Vegan

Ingredients

  • 1 package rice noodles

  • 4 green onions, chopped

  • 1 red bell pepper, sliced

  • 2 tbsp sesame oil

  • 3 tbsp creamy peanut butter

  • 1 tbsp maple syrup

  • 1/4 cup coconut aminos

  • 1 tsp sriracha

  • sesame seeds for topping

Directions

  • Bring a pot of salted water to a boil and cook rice noodles according to the instructions on the packaging. After straining the water, set the noodles aside.
  • Chop the green onions and slice the bell pepper into small pieces. Heat the sesame oil on a large skillet over medium heat, then add the green onion and bell pepper to the pan.
  • Continuously stir the green onion and pepper around the pan until the pepper is softened and beginning to brown. While it cooks, whisk together the peanut butter, maple syrup, coconut aminos and sriracha in a small bowl until it has a uniform consistency.
  • Pour the peanut butter sauce mixture into the pan and let it reduce for a couple of minutes while continuously stirring.
  • Reduce the heat to low and add the cooked rice noodles to the pan. Stir until all of the noodles have been fully coated in the sauce and the green onion and bell peppers are evenly dispersed.
  • Remove the pan from heat and serve the noodles immediately for best results. Top with sesame seeds and any other toppings you like. Store in the refrigerator for up to five days.

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