(Sauce adapted from Ed Schoenfeld, via Sam Sifton, via recipe adapted from Smitten Kitchen)
Makes 4 servings
Ingredients:
3/4 pound dried rice noodles
2 T toasted sesame oil
2 T tahini
1 T smooth almond butter (Barney Butter is the best!)
3.5 T coconut aminos
2 T rice vinegar
1 T granulated or brown sugar
1 T grated ginger
2 t minced garlic
1 t chili-garlic paste
1 medium cucumber
0.5 cup roasted macadamia nuts, roughly chopped (Now Foods is a peanut-free facility)
Fresh mint and cilantro (enough to garnish 4 servings)
Instructions:
- Cook noodles according to package directions, rinse with cold water. Drain well. Drizzle with toasted sesame oil and toss lightly to prevent noodles sticking.
- Whisk tahini and almond butter in the bottom of a small bowl, then add coconut aminos, rice vinegar, sesame oil, sugar, ginger, garlic and chile-garlic paste, whisk till smooth.
- Add sauce to noodles and gently toss to cover.
- Slice cucumber very thinly.
- In a bowl place Garnish generously with chopped macadamia nuts and herbs. Serve with extra chile-garlic paste on the side.
Plum Hill 