12/04/2024
Allergy-Safe Chili Oil Sunflower Butter Noodles
Prep Time: 10 minutes | Cook Time: 10 minutes | Servings: 2-3
Ingredients:
Noodles:
8 oz gluten-free noodles (rice noodles, chickpea pasta, or your favorite)
Sauce:
2 tbsp sunflower seed butter (or tahini for a nut-free alternative)
2 tbsp chili oil (adjust to spice preference)
2 tbsp gluten-free tamari or coconut aminos (soy-free)
1 tbsp maple syrup (or agave)
1 tbsp rice vinegar or apple cider vinegar
1 tsp garlic powder
1/2 tsp ginger powder (optional for extra flavor)
2-3 tbsp warm water (to thin the sauce)
Toppings:
Sliced green onions
Toasted sesame seeds (optional)
Fresh cilantro or parsley
Cucumber or carrot ribbons (for crunch)
Instructions:
Cook the noodles:
Boil noodles according to package instructions. Drain, rinse with cold water, and set aside.
Make the sauce:
Whisk together sunflower butter, chili oil, tamari, maple syrup, vinegar, garlic powder, ginger (if using), and water until smooth. Adjust the water for the desired consistency.
Combine:
Toss the cooked noodles in the sauce until evenly coated.
Garnish:
Top with green onions, sesame seeds, fresh herbs, and veggies for crunch.
Tips:
Adjust chili oil to suit your spice level.
For added protein, toss in tofu cubes or chickpeas (both allergy-friendly options).
Use zucchini noodles or kelp noodles for a low-carb version.
