Sarah’s INCREDIBLE peanut noodle recipe is starring this week on The Meatless Monday site as a featured Lunch recipe! Yipee! Check it the complete nutrition information of the MM site and if you have ever made this recipe be sure to give it a 5 star rating.
Last Summer I did a cleanse and ate only low allergen foods for 3 weeks. Naturally I craved satisfying meals so I adapted the magic peanut noodle recipe to fit into my cleanse and had really good results. This recipe below is Gluten Free, Peanut Free, Wheat Free, Dairy Free, Vegetarian and Vegan. If you are allergic to almonds then I’m sorry this recipe won’t help you any.
Allergen Friendly Almond Noodles
adapted from Sarah Lagrotteria’s Peanut Noodle Recipe
1/4 cup sesame oil (not toasted sesame oil)
3 tablespoons rice vinegar or fresh lime juice (or a combination of the two is nice)
1 tablespoon Gluten Free Tamari
1 clove garlic, minced
1 jalapeno pepper, minced or 1 teaspoon chili paste (we like Sriracha)
2 heaping tablespoons almond butter (available at natural food stores)
12 ounces Gluten Free Brown Rice Spaghetti or linguine (available at Whole Foods and Trader Joes)
3 large carrots, julienned (cut into matchsticks)
2 small or 1 large cucumber, skin on and large seeds removed, julienned (cut into matchsticks)
Any other vegetable of choice, cut into matchsticks. Broccoli, kohlrabi, snap peas, celery or radishes are great. Shredded broccoli slaw or cabbage slaw mix from the grocery store are good and fast additions. It’s an anything-goes, clean-out-your-fridge kind of dish.
Fresh mint, Thai basil, basil, cilantro or any combo of the four, roughly chopped
Chili paste and sea salt, to taste.
Sarah’s Crisp Vegetables Tip- If the day feels particularly sticky, I recommend crisping your cucumbers and carrots in an ice bath before adding them to the dish. Once you cut them into matchsticks submerge them both in a bowl of ice water in the fridge. Let sit while you prepare the sauce and noodles and then drain just before adding to the dish. Even a short soak in an icy water bath will give the vegetables more crunch.
Bring a large pot of water to boil over medium-high heat. Cook the noodles according to the package directions. Drain.
In a large bowl or in your blender, whisk together the sesame oil, vinegar or lime juice, tamari, garlic and jalapeno. Add the almond butter and continue whisking until smooth. You may need to add a teaspoon or two of hot water if the almond butter sauce is too thick. Add the warm noodles and gently toss until evenly coated.
To serve place a portion of almond noodles in a bowl and top with an assortment of the crisp vegetables. Then top with the freshly chopped herbs and serve with salt and chili sauce at the table for last minute seasoning.
Enjoy in good health!