Cold Sesame Noodles

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Ready In: 15 Minutes

Servings: 4

When I was a kid I loved those sticky, Thai noodles that dripped of peanut butter and sesame oil. My new-ish allergy to peanuts and wheat made me work for a close replacement. This is it. **Slurp** (Chill-time not included).

Ingredients:

1 (7 ounce) package rice noodles

2 teaspoons vegetable oil

1 teaspoon fresh ginger, minced

3 tablespoons gluten-free soy sauce

2 tablespoons honey

3 tablespoons water (add more if too thick)

1/2 teaspoon rice wine vinegar

hot chili paste (sriracha, to taste)

2 teaspoons dark sesame oil

2 tablespoons soy nut butter

1/2 cup scallion, chopped

2 teaspoons sesame seeds, toasted

Directions:

1. Boil the noodles and cool down right away. I like the vermicelli - and it cooks in less than 3 minutes. Place in a non-reactive bowl.
2. Heat the vegetable oil and saute the ginger for just 1 minute (until you can smell it). Over low heat, add the next 5 ingredients and bring just to a simmer. Remove from heat.
3. Whisk in the sesame oil and butter. Pour over cold noodles, add the green onions and stir. Refridgerate for 2 hours to chill completely.
4. Serve chilled with toasted sesame seeds on top.

By RecipeOfHealth.com