I find nothing as yawn-inspiring as a food blogger who “yums” at their own creations. I see it on blogs all the time. “‘Yum, yum and yum,’ and did I say, ‘yum?!'” I can hear them now, oohing and ahhing at their own creations. However, I may soon become part of this silly little navel gazing taste-bud gazing club.
Tonight I made sesame noodles. That old dish from the Chinese restaurants in New York. I didn’t think I’d be eating sesame noodles again, so I was overcome with enthusiasm -yum! Take that as a warning; the recipe might not be as miraculous to your palate as it is to mine.
- 1 box papadini spaghetti
- 1 tablespoon grapeseed oil
- 1 cucumber, peeled and diced
- 1 carrot, shredded
- ¼ cup cilantro, minced
- 1 cup creamy roasted almond butter
- 1 tablespoon toasted sesame oil
- 2 tablespoons ume plum vinegar
- 2 tablespoons apple cider vinegar
- ¼ cup agave nectar
- ¾ cup water
- ½ teaspoon celtic sea salt
- In a large pot, bring 3 quarts (12 cups) of water to vigorous boil, then add 1 tablespoon grapeseed oil and pasta
- Reduce to slow boil, stirring frequently and cook uncovered 7-9 minutes, until pasta is tender
- Drain pasta in a steel colander
- In a one quart mason jar, combine almond butter, sesame oil, vinegars, agave, water and salt; mix well
- Place pasta, cucumber and carrots in individual bowls
- Drizzle with sesame sauce, sprinkle with cilantro and serve
You can also add scallions and broccoli to this dish as well as leftover chicken which gives it an extra hit of protein. I have been eating a lot of these gluten-free sesame noodles lately, seeking refuge from the cold weather in bowls of warm noodles, smothered in sauce –ahh sweet sesame solace.
I love your site and have been referring to your recipes and cookbooks for years now. I just came back to find the sesame noodles recipe when I found one with Papadini Noodles. I clicked on the words “papadini noodles” and it took me to your FAQs page. I just wanted you to know. I did a search online for papadini noodles and found out it’s made of lentils and no wheat at all, which is great. But, I thought you might want to know that the link does not take you to a link that tells you what they are. Thank you for your time.
Magdalena, thanks so much for your comment and for pointing out that this noodle product is no longer available :-)
Is there a substitute for the papadini noodles? I would love to try this recipe, it sounds so good.
Judy, lately I’ve been making this with kelp noodles:
Madelyn Griffith-Haynie, CTP, CMC, MCC, SCAC says
If this tastes ANYTHING like NYC take out Cold Sesame Noodles, you are my new best friend. One of my absolute favorite dishes, I’ve been trying to duplicate (from memory) ever since I had to move away [sob].– Close, but no cigar. Gluten free for about 18 months now, I thought I’d have to give up the quest. Will be shopping soon (and praying).
Jumped over from Pinteres to another blog to here, btw. – Nice site!
(Madelyn Griffith-Haynie – ADDandSoMuchMore dot com)
– ADD Coach Training Field founder; ADD Coaching co-founder –
“It takes a village to transform a world!”
I’ve been hearing and reading a lot about Agave not being a good sweetner to use. Have you tried any others in this recipe?
Loved this recipe! I am on the verge of going raw so I substituted the noodles for zucchini noodles that I made with a vegetable peeler. Came out great and my family liked it too!