Name: Sesame Noodles
Yield: 1 servings
Cuisine: Asian
Ingredients: 1 (16 oz) box whole wheat linguine; 6 cloves garlic, minced; ½ tsp minced ginger; 1 tbsp coconut sugar; 4 tbsp safflower oil; 4 tbsp rice vinegar; 6 tbsp coconut aminos; 2 tbsp sesame oil; 1 tsp crushed red pepper flakes; 6 scallions, sliced; 1 tsp sesame seeds; Optional: chopped fresh cilantro

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The sauce takes about as long as the pasta. Garlic, ginger, rice vinegar, coconut aminos and sesame oil go in a small saucepan over medium-low while the linguine boils, then the whole thing gets poured over and tossed.

Coconut aminos instead of soy sauce, which makes it soy-free and a little sweeter on its own — so go easy on the coconut sugar if you’re adjusting.

Good hot, better cold. The noodles keep drinking up the sauce in the fridge, so leftovers are arguably the point.

1 (16 oz) box whole wheat linguine

6 cloves garlic, minced

½ tsp minced ginger

1 tbsp coconut sugar

4 tbsp safflower oil

4 tbsp rice vinegar

6 tbsp coconut aminos

2 tbsp sesame oil

1 tsp crushed red pepper flakes

6 scallions, sliced

1 tsp sesame seeds

Optional: chopped fresh cilantro

Cook linguine according to package directions. Drain and transfer to a large bowl.

Heat a small saucepan over medium-low heat. Combine the garlic, ginger, sugar, oil, vinegar, coconut aminos, sesame oil, and red pepper flakes. Bring to a boil, mixing constantly.

Pour marinade over pasta, and mix well. Sprinkle with scallions, sesame seeds, and optional cilantro. Enjoy!

CategoryDairy-free/Soy-free, Entrées, Pasta, Side dishesCuisineAsian

Ingredients