• Orange Sesame Vermicelli

    Posted on April 5, 2011 by in Main Courses, Pasta

    vegan gluten free orange sesame noodles (7)

    Vermicelli slathered in a sweet orange sauce.

    * 6.5 oz very thin rice noodles (rice sticks/ rice vermicelli)
    * 1 tsp gluten free tamari or soy sauce (I used light)
    * zest of one orange
    * 1/2 cup fresh orange juice
    * 1/2 tsp fresh grated ginger
    * 3 tsp brown rice syrup or agave
    * 1/2 tsp ground cloves
    * 2 tsp sesame oil
    * 1 tbsp rice vinegar
    * 3 medium carrots, julienned

    * 1-2 tbsp wheat free tamari or soy sauce
    * 1 tbsp sesame oil
    * 1 tbsp brown rice syrup or agave
    * 1/2 tbsp rice vinegar
    * 1 tbsp water

    * 3 tbsp black roasted sesame seeds

    In small bowl combine 1 tsp tamari, orange zest, orange juice, grated ginger, 3 tsp brown rice syrup, cloves, 2 tsp sesame oil and 1 tbsp rice vinegar until well mixed. Stir with julienned carrots in small saucepan and reduce over medium heat until about 1 tbsp of liquid remains.

    In the meantime, cook rice noodles as directed on package.

    In separate small bowl, mix together 1-2 tbsp tamari, 1 tbsp sesame oil, 1 tbsp brown rice syrup, 1/2 tbsp rice vinegar and 1 tbsp water.

    Toss with cooked noodles until thoroughly coated. Add tamari to taste… I used a good bit more in mine to make the vermicelli taste salty enough for my liking (I have one whopper of a salty liking). I also added a few small squeezes of agave to cinch all the flavors up nicely.

    Once carrots have finished cooking, stir in carrots and remaining liquid with rice noodles.

    Toss in 3 tbsp black sesame seeds until evenly distributed.

    Serve hot or cold.

    The time needed to cook this recipe is under 30 min

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