These vegan, gluten-free simple sesame + spice rice noodles are incredibly easy to make and ultra comforting to eat. Warm rice noodles are cooked with a flavorful mixture of tamari, rice wine vinegar, toasted sesame oil, chili-garlic paste, almond butter, and a teensy bit of pure maple syrup.
Oodles of noodles.
Oodles of spicy noodles, to be exact.
These incredibly simple sesame + spice rice noodles are reminiscent of yummy Thai takeout, and they’re just about the easiest thing to prepare… ever. With a snazzy and short list of eight ingredients, you can whip up a big bowl of warm, spicy noodles and cozy up on your couch for the evening. Who doesn’t want a bit of coziness and a heaping bowl of this…
To make this goodness, you’ll combine cooked rice noodles with a delicious mixture of tamari/soy sauce, rice wine vinegar, sesame oil, chili-garlic sauce, almond butter, and a tiny bit of pure maple syrup. Then, you’ll stir in a few handfuls of baby arugula to add a lovely green pop and another layer of spicy, peppery goodness.
I think you know the next step but in case you’ve succumb to the entrancing, noodle-y swirls in your bowl, it’s time to dig in and savor. Bite by bite, noodle by noodle.
Sound Bite | “Never Work for Free” by Tennis. Put your dancing shoes on, my friends. This one will have you heel-kickin’ in your kitchen.
Simple Sesame + Spice Rice Noodles
These vegan, gluten-free simple sesame + spice rice noodles are incredibly simple to make and ultra comforting. Warm rice noodles are cooked with a flavorful mixture of tamari, rice wine vinegar, toasted sesame oil, chili-garlic paste, almond butter, and a teensy bit of pure maple syrup.
- 8 ounces rice stick noodles, cooked according to package instructions
- 3-4 tablespoons low-sodium tamari or soy sauce or to taste*
- 2 1/2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 to 1 1/2 tablespoons chili-garlic sauce/paste, depending on desired heat*
- 1 tablespoon almond butter
- 1/2 teaspoon pure maple syrup
- 1-2 cups baby arugula
- Add your cooked rice noodles to a large serving bowl.
- In a small bowl, whisk together the tamari or soy sauce, rice vinegar, sesame oil, garlic-chili sauce, almond butter, and pure maple syrup.
- Add the dressing and the arugula to the rice noodles and toss.
- Divide the rice noodles up between 2-4 plates and serve.
- Refrigerate leftovers.
*I use 4 tablespoons of low-sodium soy sauce; however, it's always best to start with less and add more depending on your preferred level of saltiness.
*I use Huy Fong brand chili-garlic sauce. It's more of a paste than standard sriracha sauce. If you opt for Sriracha sauce instead, you'll want to add a clove of sautéed minced garlic to make up for the lack of garlic in the sauce.