From Jessica's Kitchen

gluten free dairy free soy free recipes

  • Home
  • Recipes
  • About
You are here: Home / main dishes / Takeout-style Peanut Sesame Noodles {gluten free, dairy free, soy free, vegan optional}

Takeout-style Peanut Sesame Noodles {gluten free, dairy free, soy free, vegan optional}

February 24, 2016 By Jessica

If you love Thai food, then this take-out style peanut sesame noodles is something you need to try. It’s one of our favorites – something we enjoy often. Not only does it deliver on deliciousness, it’s a necessary convenience when there’s only, say, 24 minutes on the clock. It makes a great make-ahead meal when re-living biology and algebra 1 (for the third time, with child number two, to be exact) and tied up until well after five. Kids or not, this will certainly satisfy your carb craving – something salty, sweet, vinegary, and a whole lot of creamy …

Big time.

peanut-sesame-noodles-gluten-free-dairy-free-soy-free-vegan-recipe-from-jessicas-kitchen

The vinegar and lime acidity cuts through the sweetness from the maple syrup, and when paired with the fragrant heat from the fresh ginger it brings out the peanut and sesame flavors. But not without the sweet chili sauce. It adds complexity – a complexity you want – that makes the sauce. In other words, “holy moly this is good”. 

I use quinoa spaghetti because it tastes the closest to soba noodles and doesn’t mush up, almost any gluten free spaghetti/noodle will do. The only brand I don’t recommend is Trader Joe’s or Tinkyada spaghetti because both make very clumpy, starchy pasta noodles (just being honest with you). If quinoa spaghetti is not available in your area, try rice spaghetti or noodles. Annie Chun or Lundberg has good options. Be careful when buying “buckwheat” noodles, most contain wheat.

Oh, and yes, you can easily halve the recipe if you are not feeding a small village. There does tend to be some whining around here when I don’t make extra, so I make plenty. That is, in case you were thinking that is one huge plate of noodles …

peanut-sesame-noodles-gluten-free-dairy-free-soy-free-vegan-recipe-from-jessicas-kitchen

Don’t let the good dose of peanut butter in here sway you; this will make plenty. When broken down, it really isn’t as much per serving as it seems and will present you with the most creamy dreamy noodles you have ever slurped.

peanut-sesame-noodles-gluten-free-dairy-free-soy-free-vegan-recipe-from-jessicas-kitchen

These also make fun little appetizers in little clear disposable cups with forks stuck in the center (for those who are clumsy with chopsticks – that being me), or chopsticks instead, for those not clumsy, unlike me.

Come morning, there’s nothing better than speeding up my school morning rush with a quick hustle of noodles into the boys lunch containers. Times three in two minutes. I love the easy math here. Do you have kids? If so, you know what the morning rush is like (!). Serve as-is or side with grilled chicken or salmon. I prefer as is, my guys prefer sliced chicken strips in their bowls. Either way, it’s just like take-out style noodles but better … enjoy!

Here are some step-by-step photos… (in real-time iPhone time! :))

peanut-sesame-noodles-gluten-free-dairy-free-soy-free-vegan-recipe-from-jessicas-kitchen

Add all peanut sauce ingredients into the blender … ready in 30 seconds.

peanut-sesame-noodles-gluten-free-dairy-free-soy-free-vegan-recipe-from-jessicas-kitchen

Transfer to a jar (it will make plenty and delicious as a salad dressing or for chicken satay)

peanut-sesame-noodles-gluten-free-dairy-free-soy-free-vegan-recipe-from-jessicas-kitchen

No waste!

peanut-sesame-noodles-gluten-free-dairy-free-soy-free-vegan-recipe-from-jessicas-kitchen

Once noodles are ready, add other ingredients. I combine sauce with pasta in two batches for easier mixing.

peanut-sesame-noodles-gluten-free-dairy-free-soy-free-vegan-recipe-from-jessicas-kitchen

Sauce up the noodles. You decide how much or how little, I use about 2/3rds of the jar.

peanut-sesame-noodles-gluten-free-dairy-free-soy-free-vegan-recipe-from-jessicas-kitchen

I didn’t toast my sesame seeds this time due to laziness. Not the worst thing ever if you don’t but it does add extra sesame flavor.

peanut-sesame-noodles-gluten-free-dairy-free-soy-free-vegan-recipe-from-jessicas-kitchen

gluten-free-takeout-style-peanut-sesame-noodles

peanut-sesame-noodles-gluten-free-dairy-free-from-jessicas-kitchen

 

Peanut Sesame Noodles - gluten free, dairy free, egg free
 
Save Print
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
 
An easy takeout-style peanut sesame noodles recipe that will have you slurping away the most delicious Thai-inspired bowl of goodness in under *30 minutes. A perfect make-ahead meal and for leftovers for school/work lunch! *Pasta cooks while you prepare the other components making this one-bowl meal in under 30 minutes.
Jessica: Jessica
Recipe type: Entree
Serves: 6-8
Ingredients
  • For the Pasta:
  • 2 boxes (1 pound) gluten free spaghetti (I use Andean Dream quinoa spaghetti)
  • about 6 cups water
  • 1 tablespoon kosher salt
  • For the Peanut Sauce:
  • 4-inch piece of fresh ginger, peeled
  • 3 garlic cloves
  • half a jalapeño, seeded (it will be mild, use whole if you prefer spicier)
  • juice of 2-3 limes (scant ¼ cup)
  • 1 heaping cup (about 14 ounces) creamy peanut butter, unsalted and unsweetened
  • 4-6 tablespoons rice vinegar
  • Two pinches kosher salt (about 2 teaspoons)
  • ½ cup maple syrup (preferably grade B)
  • ½ cup sesame oil
  • 2 tablespoons gluten-free fish sauce (I use Thai Kitchen)
  • ¼ cup gluten free sweet red chili sauce (I use Thai Kitchen or Sky Valley)
  • Other ingredients:
  • about 2 cups full snap peas, snap off fibrous tips and pull off tough string along the ends
  • 3-4 carrots, trimmed, peeled and grated
  • 4-5 scallions, trimmed and sliced thin
  • ¼ cup raw sesame seeds, toasted
Preparation
  1. For the pasta:
  2. Fill a large pot with water for the spaghetti. When boiling, add kosher salt then spaghetti and stir. Cook spaghetti according to package directions then turn off heat and let it sit in the water for 2-3 minutes for softer Asian-inspired noodles. Drain and transfer into a large bowl. Set aside.
  3. Meanwhile, prepare the other ingredients. Optional: toast sesame seeds in a small skillet (tossing often) over medium heat until lightly browned, about 2 minutes.
  4. For the sauce: pulse all the peanut sauce ingredients in a blender or food processor until smooth. Add half of the peanut sauce to the noodles and combine. If you find it to be too thick add a splash of rice vinegar and maple syrup.
  5. Note: This will make nearly a quart. I use two-thirds and save the rest for salad dressing (my fave: napa or savoy cabbage, romaine or dino kale, scallions, almonds, carrots, jicama, basil and/or cilantro) or as a dipping sauce for grilled chicken strips.
  6. Reserve some sesame seeds, sliced scallion, shredded carrot, and snap peas, for garnish, if you like, before adding the other prepared ingredients. Toss to combine well. Serve room temperature or chilled. Can remain refrigerated for up to a week. Freezer friendly for up to a month in a tightly sealed container.
  7. Variations:
  8. For vegans: omit the fish sauce and use sea kelp flakes or vegan dashi powder (dried edible sea kelp).
  9. If peanut free, try sunflower seed butter. I have made this with sunflower seed butter and find it to be delicious with some modifications: a bit more sesame oil, a splash or two more of rice vinegar, and sweet red chili sauce. Taste as you go.
  10. Some other additions to try: mung bean sprouts, jicama, or mint.
  11. For Spice: add more jalapeno or red Thai chili if you prefer spicy. This is more on the mild side since my little guys do not it too spicy.
3.5.3208

Don't miss a recipe! Subscribe here.

gluten free dairy free recipes
recipe image
Recipes
Takeout-style Peanut Sesame Noodles
Published On
2016-02-24
Preparation Time
20 min
Cook Time
10 min
Total Time
30 min
Average Rating
41star1star1star1stargray Based on 7 Review(s)

Filed Under: main dishes, pasta Tagged With: dairy-free, gluten-free, light and easy recipes, main dishes, pasta, soy-free, vegan-optional

« Butternut Squash Red Lentil Soup with turmeric + ginger
Cauliflower Cake {gluten free, dairy free, soy free} »

Comments

  1. Stacey says

    February 24, 2016 at 1:24 pm

    I get a chuckle out of reading your posts! Though my kids are still young and I haven't experienced all the homework yet I can completely appreciate a quick and easy dinner especially when there's a whole bunch of noodles involved. This looks delicious!!!
    Reply
    • Jessica says

      March 2, 2016 at 11:34 pm

      Thanks so much Stacey!! Xx
      Reply
  2. Leslie says

    February 24, 2016 at 1:47 pm

    How did you know that Thai noodles are my favorite? Your pictures really pop and I can't wait to make them the way you describe.
    Reply
    • Jessica says

      March 2, 2016 at 11:35 pm

      Me too, I can never get enough. Thanks Leslie! Hope you get to try it, it's really good.
      Reply
  3. Monica Hershfeld says

    February 24, 2016 at 1:54 pm

    Thank you for suggesting a peanut-free alternative because I was about to ask. I agree, the Trader Joe's pasta makes a big pot of mush. Barilla now makes a gluten free pasta that I think is pretty good. This looks like something my family is going to love, thanks Jessica!
    Reply
    • Jessica says

      March 2, 2016 at 11:38 pm

      Thanks for sharing Monica - options are always welcome! Hope you enjoy and let me know how you like my peanut sub. :)
      Reply
  4. Kerri says

    February 24, 2016 at 3:10 pm

    Gah! Noodles look amazing!!!
    Reply
  5. Lori says

    February 24, 2016 at 5:09 pm

    I'm loving all the flavors in here. Have you ever made this with shrimp?
    Reply
    • Jessica says

      March 2, 2016 at 11:41 pm

      I haven't Lori, but I bet it would be delicious with oven roasted shrimp given the flavors - great idea and I will have to copy that soon! ;)
      Reply
  6. Olivia says

    February 24, 2016 at 6:20 pm

    I have been into thai minded flavors recently and can't wait to try this. Sadly I think I am the last person on earth who doesn't have a blender. Any suggestions on how to make the sauce without it? I do have a food processor, would that work? Thanks!
    Reply
    • Jessica says

      March 2, 2016 at 11:44 pm

      Hey Olivia, you can certainly make the sauce in a food processor. Be careful not to fill it up too high and do so in batches if it's not one of those huge monster-sized ones as it will make a heck of a mess once the blade goes wild. Spoken from experience!
      Reply
  7. Sunny says

    February 25, 2016 at 2:07 pm

    This sounds wonderful!
    Reply
    • Jessica says

      March 2, 2016 at 11:45 pm

      Thanks so much Sunny!
      Reply
  8. Amy says

    February 26, 2016 at 3:19 pm

    I don't normally try new recipes so quickly but when I saw this on foodgawker I had to just wanted to comment that this is so delicious! I halved the recipe because it did look like a lot but now I wish I didn't. I used Annie Chun rice noodles and it was perfect. Happy to have found your blog and this recipe!
    Reply
    • Jessica says

      March 2, 2016 at 11:49 pm

      Ah, thanks so much for sharing Amy, I know, never enough! SO happy you enjoyed it and finding my blog, hope you get to try some more recipes!
      Reply
  9. Laura says

    March 1, 2016 at 10:37 pm

    Wish I had this for lunch today. Looks delicious.
    Reply
    • Jessica says

      March 2, 2016 at 11:56 pm

      Ha! Thanks so much for the kind words Laura, there is always tomorrow! ;)
      Reply
  10. Melissa says

    March 5, 2016 at 11:06 am

    I just made this and oh wow is it delicious! Love all of the flavors, I didn't find snap peas so I added beans sprouts. Definitely making this again. Thank you for sharing!
    Reply
    • Jessica says

      March 9, 2016 at 10:08 pm

      You are so welcome! So happy to hear you loved it. :)
      Reply
  11. Ellen says

    June 4, 2016 at 3:18 pm

    Couldn't stand the thought of cooking today with the LA heatwave so I made these noodles and omgeee are these crazy good. I like that it doesn't scream peanut butter and its got a bunch of flavors. Great recipe!!
    Reply
    • Jessica says

      June 9, 2016 at 6:18 pm

      I'm so happy to hear you enjoyed it! Thank you for sharing and yes I know those heatwaves well and this one is one of my go-to's during those times. :)
      Reply
  12. Cheryl says

    June 24, 2016 at 1:12 pm

    This came out delicious! Lots of flavors...I made it for dinner last night and had it for lunch today. A yummy option on hot days!
    Reply
  13. Michelle says

    July 8, 2016 at 8:12 am

    These were really good, my whole family really loved them! I omitted the syrup and red chili sauce to cut sugar and it was still delicious
    Reply
  14. Claire says

    October 20, 2016 at 9:32 pm

    This was amazing. The best thing I've made in awhile. I never comment on recipes, that's how delicious this was. Thank you!!
    Reply
    • Jessica says

      October 21, 2016 at 10:18 pm

      Awwww thanks so much for sharing that Claire! I am so happy you loved it, it's one of my boys' favorites!! :)
      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

Follow From Jessica's Kitchen's board Gluten Free + Dairy Free Recipes (Sweet) on Pinterest.

Recent Posts

  • Apple Raisin Kugel (gluten free, dairy free, soy free, vegan)
  • Back to School Sandwich Inspiration (gluten free, dairy free, soy free, nut free)
  • Flourless Double Chocolate Muffins (dairy free, gluten free, soy free, paleo and vegan friendly)
  • Bagel Egg Kale Strata (gluten free, dairy free, soy free)
  • Asparagus Fennel Basil Soup (dairy free, gluten free, paleo, vegan friendly)

Categories

Also Seen in…

Elle Decor
FoodRhythms
Once a Month Meals
Gluten Free & More Magazine
Foodista
Daiya Foods
Yummly
Foodgawker
BRIT + CO
Delight Gluten Free

Food Advertising by logo
fromjessicaskitchen's Recipes, Reviews, Photos on United States Restaurant Guide

Copyright © 2023 · From Jessica's Kitchen · Privacy Policy