This is one of my signature dishes. It's been always a big hit in my family and any pot luck party I attended. It's so easy to make and can be served either hot or cold. It's a great idea to cook extra because it will still taste great the following day!
Yield: 4 people
Ingredients:
3-4 cups of gluten-free quinoa, buckwheat or brown rice noodles
3 tablespoons of avocado oil
black pepper
pink salt
3 cups of shredded organic cucumber
3 tablespoons of chopped cilantro
2 tablespoons of black or white sesame seeds
1 tablespoon of honey
3 tablespoons of organic tahini sauce
3 tablespoons of organic gluten-free soy sauce
Optional: minced garlic
Directions:
Follow pasta cooking instructions on the package to cook pasta. Cook 1 minute less than what the instructions say. Drain the water and place the noodles on each serving plate. Add small amount of minced garlic (optional), shredded cucumbers and cilantro onto the noodles.
Make sesame sauce: Heat the oil in a sauce pan briefly on low-medium heat. Mix in tahini sauce. Stir until the sauce melts. Then mix in black pepper, honey and sesame seeds and stir evenly. Lastly add soy sauce, stir briefly and then turn off the stove.
Add generous amount of sesame sauce onto the noodles on the serving plate. Mix evenly and enjoy!
