Go Back
Print
Sesame Rice Noodles

quick weeknight noodle salad recipe that is vegetarian but has so many options to substitute and add ons to suit anyone's meal preferences

Ingredients
  • 1/4 cup gluten-free tamari or soy sauce
  • 1/4 cup rice vinegar divided
  • 2 tablespoons toasted sesame oil
  • 2 garlic cloves minced
  • 2 tablespoons honey
  • 1 teaspoon Sriracha
  • 1 cup peeled seeded, julienned cucumber
  • 1 cup peeled julienned carrots
  • 1 cup julienned radishes
  • 2 scallions thinly sliced
  • 1 tsp salt
  • 1/2 lb brown-rice spaghetti
  • 1/2 lb shrimp peeled and deveined
  • 1 teaspoon sesame seeds black or regular
Instructions
  1. In a large bowl, whisk together tamari, 1 tablespoon vinegar, oil, garlic, honey and Sriracha. In a separate bowl, toss together cucumber, carrots, radishes, scallions, remaining 3 tablespoons vinegar and salt. Let stand 10 minutes, tossing occasionally.
  2. Bring a large pot of salted water to a boil. Cook spaghetti as directed on package until al dente. During the last 2 minutes of cooking, add shrimp. Drain noodle mixture and rinse with cold water, shaking out any excess. Add noodle mixture and vegetables to bowl with tamari dressing and toss. Top with sesame seeds.
Recipe Notes
  • recipe found on epicurious.com
  • modified based on ingredients I had on hand.  
  • did not use scallions, forgot to buy!
  • substituted chili garlic sauce for Sriracha
  • used a little extra honey drizzle once plated
  • added the shrimp and salmon