Back in the 1990’s, before I was gluten free, I ordered my fair share of sesame noodles from greasy Chinese restaurants. That was when I lived in New York City. Even though it’s been a long time since I’ve eaten in a Chinese restaurant, that hankering for a good gluten free sesame noodle recipe has never gone away, so I’m happy to have created this one after numerous attempts.
This recipe for sesame noodles is made with low calorie kelp noodles (not that calorie counting is my thing). Kelp noodles also happen to be very low carb. Better than that, I think you’ll find these noodles to be a delicious gluten free side dish on a hot summer’s night. They’re also perfect for a potluck.
- Soak kelp noodles in a large bowl of warm water for 30 minutes
- Rinse noodles thoroughly, then drain and transfer to a dry bowl
- In a separate small bowl combine almond butter, sesame oil, ume vinegar, and stevia
- Toss noodles with sauce
I’m just thrilled about kelp noodles. When I gave up legumes last fall I thought I had given up gluten free noodles for good. I’m glad I was wrong! Please note though that kelp noodles do have a seaweed-ish type crunch to them and their texture is different from that of regular noodles and pasta.
How do you like your noodles? Have you tried kelp noodles before? What noodle dish can you not live without?