Ingredients
Scale
- 12 ounces brown rice noodles
- 1 tablespoon oil
- 6 cloves garlic
- 1/4–1/3 cup low sodium soy sauce or tamari
- 2 tablespoons veggie broth
- 1 1/2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon honey or maple syrup
- 2 tablespoons tahini
- 2 teaspoon sriracha
- 1/2 teaspoon ground ginger
Instructions
- Bring a large pot of water to a boil and cook the pasta according to package instructions.
- Mince the garlic very finely or use a garlic press to get it super small since we won't be blending up this sauce.
- Add the minced garlic to a pan with the neutral oil. This can be avocado, olive, or refined coconut oil.
- Saute until the edges of the garlic look golden brown.
- Meanwhile, whisk together all of the remaining sauce ingredients in a bowl until there are no visible clumps of ginger and the tahini is spread throughout.
- Pour the sauce into the pan with the garlic and mix well.
- Let simmer for 2-3 minutes or until the sauce thickens slightly.
- When the pasta is done cooking, combine with the sauce.
- Garnish with scallions, red pepper flakes, crushed peanuts and enjoy!