Brown Rice Peanut Noodles
Makes 4 servings
Brown rice spaghetti is closer to the texture of udon noodles than Italian pasta, so it makes for the perfect gluten-free substitution here! Sauce adapted from In the Small Kitchen.
For the sauce:
1 tablespoon minced fresh ginger
1 clove garlic
2 tablespoons sugar
1 teaspoon siracha
1⁄2 cup smooth peanut butter
1⁄4 cup gluten-free tamari
2 tablespoons Worcestershire sauce
1 tablespoon rice vinegar
2 tablespoons toasted sesame oil
For the noodles:
1 pound brown rice spaghetti
1 tablespoon vegetable oil
4 scallions, chopped
1 cucumber, peeled, seeded, and chopped
1. In a small food processor or blender, combine all the ingredients for the sauce along with 1/4 cup warm water and puree until smooth.
2. Meanwhile, bring a large pot of salted water to boil. Cook the brown rice spaghetti until al dente. Drain and rinse with cool water. In a large mixing bowl, toss the noodles with the vegetable oil. Add the peanut sauce and toss to combine.
3. Spoon the noodles into bowls and garnish with the cucumber and scallions.