Real Recipe: Gluten Free Peanut Noodles

Well hello there. Another Friday upon us! :)

Last weekend we had a fantastic time with the Aussies in town. Dinner out, bar bingo, The Annual Ugly Sweater Party (TAUSP) (and yes, it deserves to be titled with a ‘the’ in front of it!), and Sunday brunch. Not to mention a lot of long overdue conversation and laughs!

sweaters

Celebrating in style :)

Wednesday night we had a “going away” dinner at 112 Eatery (yum!) for our friends. I believe by now they are back in good ‘ol Australia. Their time here was too short (if you ask me!), and I miss them already. Now to get to saving so we can go visit them sometime…

:)

Anyway, backing up. Monday night I made a batch of these noodles, with leftover cucumber and rotisserie chicken from the appetizers (Barbeque Chicken Dip and Onion Dip) we made for TAUSP. Both dips were good, but I’ve decided next time I’m making the barbeque chicken one with some Ranch (because everything tastes better with Ranch – all-natural of course!). I also didn’t take any pictures of it. So next time, it will have Ranch, and be photographed. And then it will be posted on here :)

As for today, I give you this: Gluten-free Peanut Noodles. I’ve made these before (here!), but altered the recipe as I used gluten-free noodles (and changed up the sauce a bit!). More of a spring/summer dish than winter as it’s served cold, but I was craving it!

Make and enjoy now, or wait until the warm days of spring/summer are upon us (not that I’m counting, yet). It’s sure to please!

Gluten Free Peanut Noodles

Ingredients:

8 oz. rice noodles or gluten-free linguine

1 cup rotisserie chicken

1/3 cup smooth peanut butter

3 TBSP Tamari (gluten-free) soy sauce

1 TBSP sesame oil

2 TBSP rice vinegar

1 TBSP agave (or honey)

2 1 inch. pieces of ginger

3 garlic gloves

1 medium cucumber, sliced thinly

1/2 TBSP Sriracha sauce (more or less to your taste!)

water (to thin sauce)

cilantro, to garnish (optional)

chopped peanuts, to garnish (optional)

green onion, sliced thinly, to garnish (optional)

Directions:

1) Cook noodles according to directions

2) Rinse noodles with cold water. Toss in sesame oil.

3) Add ginger and garlic to food processor, process until minced

4) Add in peanut butter, soy sauce, Sriracha, vinegar, and agave, and process until smooth

5) Thin with warm water to desired consistency

6) Toss noodles in sauce until evenly coated

7) Fold in chicken and cucumbers

8) Top with chopped peanuts, scallions, and cilantro if desired

9) Enjoy!

 

gluten-free-peanut-noodles

Gluten Free Peanut Noodles
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A delicious gluten-free peanut noodle dish. Light on the oil, heavy on the flavor!
Ingredients
  • 8 oz. rice noodles or gluten-free linguine
  • 1 cup rotisserie chicken
  • ⅓ cup smooth peanut butter
  • 3 TBSP Tamari (gluten-free) soy sauce
  • 1 TBSP sesame oil
  • 2 TBSP rice vinegar
  • 1 TBSP agave (or honey)
  • 2 1 inch. pieces of ginger
  • 3 garlic gloves
  • 1 medium cucumber, sliced thinly
  • ½ TBSP Sriracha sauce (more or less to your taste!)
  • water (to thin sauce)
  • cilantro, to garnish (optional)
  • chopped peanuts, to garnish (optional)
  • green onion, sliced thinly, to garnish (optional)
Instructions
  1. Cook noodles according to directions
  2. Rinse noodles with cold water. Toss in sesame oil.
  3. Add ginger and garlic to food processor, process until minced
  4. Add in peanut butter, soy sauce, Sriracha, vinegar, and agave, and process until smooth
  5. Thin with warm water to desired consistency
  6. Toss noodles in sauce until evenly coated
  7. Fold in chicken and cucumbers
  8. Top with chopped peanuts, scallions, and cilantro if desired
  9. Enjoy!

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