10 Minute Sesame Cucumber Noodles (vegan, gluten free)
Servings: 2 servings
Ingredients
- 8 oz gluten free noodles of choice I used rice noodles
- 1/4 cup Chinese sesame paste* you can also use a sesame/peanut blended paste
- 1/2 tsp toasted sesame oil
- 3 tbsp rice wine vinegar
- 2 tbsp tamari
- 1 tsp maple syrup
- 2 cloves garlic minced
- 1 tsp red pepper flakes optional
- 2 tsp toasted sesame seeds
- 1-2 persian cucumbers julienned
- 2 scallions green tops diagonally sliced
- chili oil to taste
- roasted peanuts crushed, to taste
Instructions
- Start by preparing the noodles according to package directions. Strain and toss in a little bit of neutral oil to help prevent sticking.
- Whisk together sesame past, sesame oil, rice wine vinegar, tamari, maple syrup, garlic and red pepper flakes, if using. Add warm water by the tablespoon and whisk until you achieve a nice consistency (you should be able to pour the mixture).
- To assemble, dress the noodles in the sauce, divide into two portions and top with cucumbers, roasted peanuts, sesame seeds, scallions and chili oil to taste.
Notes
- I really recommend using a Chinese sesame paste over tahini because the Chinese version is made from toasted sesame seeds and has a much nuttier flavour. It's also darker in colour.