Gluten Free. Vegan. Soy Free and Low Carb Version Available.
This past weekend Billie and I were lucky enough to be able to get our families together for lunch, which doesn't happen very often right now. I needed something fast but fun, so in celebration of some better weather (finally!) I broke out this tried and true recipe that never disappoints. I served it with avocado slices drizzled with sesame oil and tamari, and everyone went away satisfied!
This is a super versatile dish full of flavor that the whole family can enjoy. My kids (the pickiest eaters EVER) even eat these noodles with smiles on their faces and steamed broccoli on the side which makes me super happy! As a bonus, it also makes for a lovely table presentation if you are hosting a dinner or lunch - everyone will think you spent hours on it when it really only involves about 30 minutes in the kitchen.
I love to serve this dish over a bed of greens - here I used our Crispy Kale recipe. You can make the noodles ahead of time if you want- they taste just as good at room temperature or even cold as they do hot. I used 100% buckwheat soba noodles since our guests were gluten free, but you can also use lo mein or even brown rice spaghetti noodles instead and it will still be fabulous!
Feel free to change up the veggies to match your taste and with the seasons. Bell peppers, snow peas, or zucchini would all be nice choices here as well.
Peanut Sesame Noodles (PRINT RECIPE) (PRINT GLUTEN FREE) (PRINT ANTI-INFLAMMATORY)
8 ounces lo mein noodles**
Small head broccoli, cut into florets
1 large carrot, cut into matchsticks
½ cucumber, cut into matchsticks
1/3 cup peanut butter
3 tablespoons water
3 tablespoons maple syrup
1 tablespoon seasoned rice vinegar
1 tablespoon soy sauce or tamari/gluten free soy sauce/coconut aminos
1 tablespoon hoisin sauce
1 tablespoon tomato paste
1 teaspoon sesame oil
1 tablespoon sesame seeds
**If you are gluten, dairy, soy free and low carb, try out Ant-Inflammatory Version - we substitute shiritaki noodles or zucchini noodles instead of soba noodles or lo mein.
Enjoy and let us know what you think!
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Billie Shellist, FDN-P
I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints.
This cuts out the trial and error process and helps you get real symptom relief and resolution!
Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar.
If you'd like to heal from the root cause(s) of your chronic symptoms, try starting with a complimentary 15-minute consultation. Click here to request your free session.