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You know how some people have a “signature dish”? They bring it to potlucks, they serve it at their parties, and everyone always requests it when that person says “what can I bring?” Well my friend Jan is known for her spicy noodles. I had heard for years how good they are, I have been to countless parties where she served them yet in all the years I have known Jan, I have never tasted her signature dish. Why? They weren’t gluten free.
So I asked Jan for her recipe and made them myself, gluten free! Oh boy, do I now know why Jan is so famous for these noodles - spicy, salty, a little sweet with some crunch from some fresh green onions, peanuts and sesame seeds. I have made them four times since I wrangled the recipe from my friend, and that was just a month ago!
I needed to make a nut free version recently (my nephew has a peanut allergy) so I ditched the peanuts and pulled out my crunchy Sunbutter – a healthier alternative with 1/3 less saturated fat, lots of Vitamin E, iron and protien – and added this to the sauce! As much as I love the original recipe, I have to say, I really, really love this one too! Seriously, no one who eats these noodles is going to feel they are on an “anything free” diet and yet this recipe is gluten free, dairy free and nut free and way healthier with the Sunbutter!
This is a great recipe to take for a potluck or for a party, it makes a lot and is all done ahead of time. It makes a great side dish or vegetarian main dish. To make it vegan, just substitute the honey with agave. To make heartier, toss in some shredded chicken or cooked shrimp.
Note – this recipe is really spicy! If you want the flavor without the heat, cut back on the crushed red pepper. When I am serving it to people I am uncertain as to their heat tolerances, I use 2 teaspoons.
Don’t you just love it when a friend shares their recipes with you and you are able to take them and somehow make them your own?
Gluten Free Nut Free Spicy Noodles Recipe
Ingredients
1 pound gluten free noodles (can use gluten-free spaghetti or rice sticks, either thick or thin)
¼ cup grapeseed or vegetable oil
¼ cup of sesame oil
1 tablespoon crushed red pepper flakes (more or less depending on how spicy you want it)
½ cup crunchy or creamy Sunbutter
6 tablespoons honey (to make vegan, substitute with agave)
5 tablespoons wheat free, gluten free soy sauce
2 bunches green onions, thinly sliced
½ bunch cilantro, chopped
salt & pepper
¼ cup sesame seeds
Directions
Break the noodles in half and cook according to the directions. Drain and put in a large bowl.
In a medium saucepan heat the oils. Add the crushed red pepper flakes and cook for 1 minute. Add the Sunbutter, honey and soy sauce. Cook and stir for a minute or two to combine and melt the Sunbutter. Pour the mixture over the cooked noodles, reserve a couple tablespoons of the sliced green onions and cilantro for garnish and add the rest to the noodles. Taste and add salt and pepper if desired. Mix well. Refrigerate covered for at least 4 hours or overnight.
Prior to serving garnish with the reserved sliced green onions and cilantro and the sesame seeds.
Servings
This gluten free recipe serves 6-8 people.
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{ 24 comments… read them below or add one }
this recipe looks great, Carol! especially for someone with a virus (which is me). you have great recipes & beautiful photography! have a great day
oh dear, I hope you feel better soon! And thank you!
I am definitely adapting this recipe soon!
I love it! Isn’t that the beauty of recipes, that they are springboards for personal adaptatin? I’d love to hear your adaptation.
This looks fantastic! Wishing I had green onions and cilantro on hand so I can make it for dinner tonight. Hmmm…perhaps I’ll still make it and sub something else ;-)
Exactlty, then it will be your recipe, love it!
Yum!
Delicious! I can’t wait to give this a try. Much better than the thai kitchen ramen I keep on hand.
haha, probably and almost as easy :)
I love spicy, and the nuttiness of sesame oil is so lovely. Yumm…
Thanks, it is yummy!
These look addicting. Yum!
Carol,
My son is the GI in the house. I always use the GF pastas from rice flour, but am dying to try the rice noodles. I have had them in restaraunts, and love them! I know the boy would too!
My problem is that every time I try to cook them, I do it wrong. I cannot get the hang of it all. I have every type in the house, so I need to learn to cook every type for him to choose his (and our) favs.
Q: any hints on cooking rice noodles, rice sticks, and about 10 other types of GF noodles? (that are not from rice flour)
Hi – ok so for rice sticks (asian rice noodles) I put them in a large bowl and cover with boiling water and let them sit, stirring often to keep them from sticking. If I am going to fry them or add to soup I only let them sit for 6 or 8 minutes. For a recipe like this I let them sit longer, maybe 10 minutes but I check them often. I find it best to use a really large bowl so they are not crowded and stir often. Unlike gf pasta I like these soft, not al dente. They seem to taste better when fully cooked through.
As far as other gluten free pastas go, unfortumately I don’t personally like any kind but rice pasta, specifically Tinkyada brand. I like both their brown and white rice pastas. The trick with those is to slightly undercook – about 2 minutes less than the package says, but again, check frequently. Also, salt the water they are boiled in generously. You can’t flavor the pasta correctly after it is cooked.
I hope this helps, let me know if you have any other questions!
xo,
c
I love peanut sauce and would love to try this! Thanks for the recipe Carol, I ‘ll have to buy some sunbutter!
I have several friend with celia disease and am looking forward to trying this. Knowing that it is someone’s signature dish says a lot. Thanks!
meant to type “celiac”
That’s nice of you to be on the look out for recipes to share and make for your friend!
Hi Carol,
At your convenience,would you please send me the original recipe since everyone in my family is crazy about nuts and pasta. I referred your site to my niece, who this summer just found out that her little two year old is gluten intolerant. She really appreciates the great recipes.
Thanks,
Jane
Simply a smiling visitor here to share the love :) , btw great design and style .
Real fantastic visual appeal on this web site , I’d rate it 10 10.
Please send me the original recipe. It sounds delicious!
Hi! Great Blog! Thanks!
Hi!This is really a good post!
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