I've only had Chinese food once since beginning to eat gluten-free. Aside from an amazing meal at PF Chang's, I've been missing a lot of my favorite takeout dishes. Broccoli with garlic sauce. Shrimp lo mein. Sesame noodles. I'm not confident enough with my gluten-free restaurant skills to attempt a meal at a restaurant where soy sauce is in so many dishes. But I am confident in my ability to pull together a dish that has all of the elements I'm missing while being gluten-free and healthy too.
Who needs Chinese takeout when you can make your own sesame noodles at home in less time than it takes to wait for delivery? This is an extremely simple recipe. Aside from cooking the noodles and baking the sweet potato, it takes less than five minutes to throw together. Add in some tofu and steamed veggies, and you've got a delicious dinner in under thirty minutes. Rachael Ray would be proud.
Sweet Sesame Noodles
1 serving of your favorite gluten-free pasta, cooked according to directions
1/2 baked medium sweet potato, mashed
1 Tbsp. sunflower butter (alternative: peanut butter)
1 tsp. wheat-free tamari
1/4 tsp. sesame oil
2 tsp. chopped scallions
2-4 Tbsp. water
sesame seeds for garnish
- Whisk together the sweet potato, sunflower butter, tamari, sesame oil, scallions, and enough water to reach your desired consistency. I like 3 tbsp. of water, but you can use more or less depending on how thick you want the sauce to be.
- Spoon over your noodles and stir to coat them evenly. You can let the noodles cool first or eat them warm. Again, your preference.
- Sprinkle with sesame seeds for a garnish.
This post is linked to Slightly Indulgent Tuesdays.