| Servings | Prep Time |
| 8 | 20minutes |
| Servings | Prep Time |
| 8 | 20minutes |
Ingredients
- 1 pound noodles can use gluten-free spaghetti or rice sticks, either thick or thin
- 1/4 cup Oil
- 1/4 cup Sesame Oil
- 1 Tbsp. crushed red pepper flakes more or less depending on how spicy you want it
- 1/2 cup Sunbutter crunchy or creamy
- 6 Tbsp. Honey to make vegan, substitute with agave
- 5 Tbsp. Soy Sauce gluten-free, of course!
- 2 bunch Green Onions thinly sliced
- 1/2 bunch Cilantro chopped
- salt
- Pepper
- 1/4 cup Sesame seeds
Servings:
|
Ingredients
Servings:
|
Instructions
- Break the noodles in half and cook according to the directions. Drain and put in a large bowl.
- In a medium saucepan heat the oils. Add the crushed red pepper flakes and cook for 1 minute. Add the Sunbutter, honey and soy sauce. Cook and stir for a minute or two to combine and melt the Sunbutter. Pour the mixture over the cooked noodles, reserve a couple tablespoons of the sliced green onions and cilantro for garnish and add the rest to the noodles. Taste and add salt and pepper if desired. Mix well. Refrigerate covered for at least 4 hours or overnight.
- Prior to serving garnish with the reserved sliced green onions and cilantro and the sesame seeds.
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