Gluten Free Spicy Sesame Peanut Noodles Food

GLUTEN-FREE SPICY SESAME-PEANUT NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice noodles and return to a boil. Cook until tender yet firm to the bite, 3 to 5 minutes. Drain. Run cold water over noodles until cool enough to handle. Drain again and transfer to a large bowl. Add 2 tablespoons sesame oil and toss to coat.
• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Slice tofu into approximately ten 1/2-inch slices.
• Heat 1 teaspoon grapeseed oil in a skillet over medium-high heat. Saute tofu slices until crisp on each side, flipping halfway through, 5 to 7 minutes total. Transfer to a cutting board and chop into cubes.
• Combine remaining 2 tablespoons sesame oil, peanut butter, tamari, vinegar, agave, garlic, hot water, ginger, and red pepper flakes in the bowl of a food processor. Blend sauce until smooth.
• Heat remaining 1 teaspoon grapeseed oil in a skillet over medium heat. Add red cabbage and green cabbage. Stir-fry for 2 minutes and remove from heat.
• Add cooked tofu and stir-fried cabbage to the bowl with the noodles. Pour in 1/2 cup sauce and toss to coat. Add more sauce as desired; thin sauce with additional hot water 1 tablespoon at a time, if necessary.
• Top with cucumber, carrot, and scallions. Drizzle additional sauce over entire dish as desired.

SPICY SESAME NOODLES

Steps:

• Cook the linguine or spaghetti according to the package directions; drain well. Toss the linguine with sesame oil, and set it aside. Keep it warm.
• Combine the peanut butter (or tahini), soy sauce, white wine vinegar, gingerroot, and chili oil. Add the peanut butter mixture to the linguine mixture and toss gently to combine. Add the green onions and toss gently to combine. Garnish with toasted sesame seeds, if desired. Serve immediately.

VEGAN SPICY PEANUT NOODLES

Steps:

• Using a small sauce pan in medium low heat, sauté garlic and ginger with a pinch of oil until fragrant.
• Add peanut butter, liquids and seasonings to the sauce pan. Whisk until ingredients are well combined.
• Allow sauce to simmer until peanut butter as set and slightly thicken.
• Turn off heat and set aside.
• Boil noodles according to packaging instructions.
• Drain and toss into a mixing bowl. Pour peanut sauce onto noodles. Toss green onions and drizzle with chili oil.
• Mix noodles until well combined. Toss / garnish with desired add-ons.

GLUTEN-FREE SPICY SESAME-PEANUT NOODLES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice noodles and return to a boil. Cook until tender yet firm to the bite, 3 to 5 minutes. Drain. Run cold water over noodles until cool enough to handle. Drain again and transfer to a large bowl. Add 2 tablespoons sesame oil and toss to coat.
• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Slice tofu into approximately ten 1/2-inch slices.
• Heat 1 teaspoon grapeseed oil in a skillet over medium-high heat. Saute tofu slices until crisp on each side, flipping halfway through, 5 to 7 minutes total. Transfer to a cutting board and chop into cubes.
• Combine remaining 2 tablespoons sesame oil, peanut butter, tamari, vinegar, agave, garlic, hot water, ginger, and red pepper flakes in the bowl of a food processor. Blend sauce until smooth.
• Heat remaining 1 teaspoon grapeseed oil in a skillet over medium heat. Add red cabbage and green cabbage. Stir-fry for 2 minutes and remove from heat.
• Add cooked tofu and stir-fried cabbage to the bowl with the noodles. Pour in 1/2 cup sauce and toss to coat. Add more sauce as desired; thin sauce with additional hot water 1 tablespoon at a time, if necessary.
• Top with cucumber, carrot, and scallions. Drizzle additional sauce over entire dish as desired.