Gluten-Free Sesame Noodles

Ready for Picnics 

Picnic Day is April 23, so get ready to eat al fresco. Show us the healthy recipes you like to bring on a picnic – or serve outside.

Oh my goodness does anyone else feel like we’ve been experiencing the longest winter ever. We have had our share of warm days but they’re short lived by another dose of cold weather. We had another morning this week when the temperature was below freezing, which also happened to be the same day I sent my kids to school with no Jacket. All this to say, I am ready for the warm weather to come and stay so we can start eating al fresco all the time.

Since having kids I’ve packed more picnics than ever before. A trip to the park, a day at the pool, outdoor events or concerts all call for a packed lunch to accompany us on our outing. My kids are always 10 times more excited when they get to eat outside and truth be told, I am to.

Whether your packing a picnic lunch, or simply eating al fresco with family or friends, these sesame noodles are perfect for the occasion. They can be eaten warm or cold so you don’t have to worry with heating them up or keeping them hot.

Gluten-Free brown rice fettuccine noddles are mixed with fresh vegetables and finished off with an incredibly delicious peanut sauce. It’s no secret I’m obsessed with all things nut butter related and this sauce is no exception. Its creamy, sweet and savory and comes together in minutes. In fact this entire meal can be made in under 30 minutes.

These sesame noodles are healthy, filling and full of protein and just what you need to power you through your outdoor adventures.

Gluten-Free Sesame Noodles
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 1 package Brown Rice Fettuccine noddles
  • 1 cup frozen edamame, thawed
  • 1 cup grated and thinly sliced carrots
  • Peanut Sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons peanut butter
  • 4 teaspoons tamari
  • 2 tablespoons tahini
  • 2 tablespoons rice vinegar
  • 2 tablespoons maple syrup
  • 1 clove garlic
  • 1 teaspoon fresh ginger
Directions
  1. Fill a large pot with water and bring to a boil.
  2. Add in the brown rice noodles and cook according to the package directions
  3. Meanwhile in a blender add all of the ingredients for the peanut sauce and blend until smooth.
  4. Toss mixture over the cooked (and drained) noodles and mix until the noodles are coated.
  5. Add in the edamame and carrots.
  6. Taste and add salt as needed.
  7. Serve warm or chill before serving if desired
 

recipe-redux-linky-logo

Share This Post

By | 2018-06-01T09:36:49+00:00 April 21st, 2018|Pasta|6 Comments

6 Comments

  1. Brittany Poulson April 21, 2018 at 11:04 am

    Yum, these look great! They would pair perfectly with a variety of main dishes!

  2. ginger April 21, 2018 at 1:06 pm

    These are perfect for a to-go meal or to take to work for lunch as well!

  3. Kelly Jones April 21, 2018 at 4:10 pm

    Love the hot and cold option! Plus I’ve been addicted to peanut sauces lately. Cheers to spring finally showing up!!

  4. Meredith April 21, 2018 at 4:29 pm

    I love cold noodle salads with peanut sauce! I am excited to try your version of peanut sauce with a little tahini… sounds delicious!

  5. Megan & Carlie April 21, 2018 at 11:47 pm

    Hope your weather warms up soon! This looks like a great dish for any time of yr!

  6. Tara | Treble in the Kitchen April 22, 2018 at 7:57 am

    Yum! I love flavors like this 🙂 So fresh and satisfying!! Perfect for eating outside!

Leave A Comment

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.