Sesame Sriracha Rice Noodles

We made these noodles as a part of a meal prep to curb a soba craving. While it didn’t really do the trick, they were still delicious! It was pretty impossible to find gluten free soba noodles at the grocery store so I settled for brown rice noodles and dressed them up with a creamy sesame dressing. “The secret behind the creaminess?” You may ask, Tahini!

I pared the noodles with some lemon ginger veggies and some chickpea eggs with chimichurri. (The only sensible reasoning for using the chimichurri was because it was in my fridge and was delicious). I prepped the veggies ahead of time and cooked the noodles when I was ready to eat just to streamline the cooking process without compromising freshness. Both components were stir fried using a wok, which I HIGHLY recommend investing in. Stir fry turns out so much better in a wok due to the even heat distribution, and honestly they are pretty multi-functional!

The recipe requires two sauces: One for the veggies and one for the noodles. They use most of the same ingredients however so there isn’t too much fuss as far as ingredients are concerned. The lemon zest in the veggie sauce really enhances the flavor so do not skip that part. The picture below shows the core ingredients for the sauces.

Ingredients

• 8 oz pack of GF rice or soba noodles (see picture below for the brand I used)
• 3 cups (1 head) broccoli – chopped
• 1.5 cups (2-3 big) carrots – chopped
• 1 shallot – minced
• 2 cloves garlic – minced
• 1 can sliced water chestnuts
• 1/2 tbsp. neutral oil (peanut, canola, or vegetable)

Veggie Sauce – Lemon ginger

• Juice of 1 lemon (about 1/3 cup)
• Juice of 1 lime (about 1.5 tbsp.)
• 1 tsp. lemon zest
• 1 tbsp. liquid Aminos
• 1 tsp. grated ginger
• 1 tbsp. rice vinegar
• 1/2 tsp. Dijon mustard (optional – but it gives it a nice kick)
• 1/4 tsp. allspice
• 1 tbsp. neutral oil (peanut or canola work great)
• 2 tsp. agave or maple syrup

Noodle Sauce – sesame sriracha

• 1/2 cup liquid aminos
• 2 tbsp. tahini
• 2 tbsp. agave or maple syrup
• 1/2 tsp. sesame oil
• 1/2 tsp. grated ginger
• 1 tsp. Dijon mustard (again optional – but I like the kick)
• 1/4 cup rice vinegar
• 1 tbsp. sriracha or chili sauce of preference
• 1 tsp. sesame seeds

Instructions

1. Prepare both of the sauces by mixing all of the ingredients together with chop sticks or a whisk and set aside
2. Heat neutral oil over medium-high heat in Wok, add shallot and cook until translucent (Note: High heat is important in order for water to evaporate off veggies)
3. Add broccoli and carrots, stir to combine then cover and let steam for 3-4 minutes
4. meanwhile, cook noodles according to package directions – strain and set aside
5. Uncover veggies and add water chestnuts and lemon ginger sauce, cook for another 3 – 4 minutes until sauce has cooked down. Remove veggies from wok (if I were prepping these, I would place veggie in a Tupperware for storage)
6. Add noodles to wok along sesame sriracha sauce. If cooking all noodles at once add all of the sauce. If not, I recommend 2 – 3 tbsp. sauce per every 2 oz. of noodles
7. Stir fry noodles for 5 to 7 minutes, just until the sauce begins to thicken and the noodles get a bit of a crisp on them
8. Remove noodles from pan and plate with veggies
9. If you choose to do the chickpea eggs as well, see the recipe here. The only difference is that I add chimichurri in addition to the extra milk.

Enjoy!