Menu of the Week and Gluten-Free Menu Swap: Sesame Peanut Almond Vegetarian Brown Rice Noodle Salad Recipe

Here’s Ra in the background as the DH poses with this week’s one-dish hearty thai brown rice noodle salad. This week the Gluten-Free Menu Swap is Hosted by Asparagus Thin with a theme of bitter flavors. I will have to give this some thought… stay tuned to see how her theme inspires me. I also always enjoy posting my menus with Org Junkie. Don’t forget that Cheryl is temporarily housing the Gluten Free Menu Swap at her blog GF Goodness.
Monday Dinner: Chinese
Broccoli Mushroom Stir Fry

Monday Lunch: Indian
Aloo Jeera and Basmati Rice

Tuesday: Vegan
Vegan Pot Pie

Wednesday: Italian
Chebe Thin Crust Pizza

Mother visiting, TBD

This week we have a hearty, one-dish noodle salad packed with protein and nutrition. I made a Sesame Peanut Almond Vegetarian Brown Rice Noodle Salad for dinner that the DH and I just loved based on a gluten recipe from the Vegetarian Mother’s Cookbook. Delish!

3 Nut Butter Brown Rice Mild Thai Noodle Salad Recipe
3/4 package of Brown rice gluten-free pasta (trader joe’s or tinkyada)
1 pound firm tofu, pressed and cut into strips
1/2 tbsp peanut oil or more
salt, thai type seasonings of choice (optional)
3/4 cup thinly sliced tops of green onions (add white bulb for bite)
1 cup frozen peas
beet green tops OR spinach, to taste
several carrots, peeled and cut into matchsticks
1/4 to 1/2 cup minced fresh cilantro
1 tbsp. toasted sesame oil
3 tbsp. toasted sesame seeds

Sesame Three Nut Dressing
2 tbsp. minced fresh ginger
1 tbsp. toasted sesame oil
2 tbsp. wheat free low sodium tamari like san-j
3 tbsp. brown rice vinegar
1/8 cup all-natural almond butter
1/8 cup all-natural peanut butter
2 tbsp. tahini sesame butter
1 tbsp. honey or agave nectar
1/3 cup boiling water
pinch of smoked paprika
*for spicier, you can add cloves of fresh garlic and/or chili garlic sauce to taste)

Start pasta boiling and prep tofu and vegetables. Add beet green tops as well as your frozen peas to boiling pasta when there is just two minutes or so left until pasta is al dente. (Follow directions on pasta package). When pasta is done to your liking, strain and rinse pasta and peas and beet tops in cold water.

Meanwhile, saute tofu in oil in nonstick pan, browning on both sides. you can preseason tofu and/or just add salt to each side before browning. If you prefer more heat you can dip them in chili garlic sauce before adding to pan. When brown remove from pan and reserve.

Combine all ingredients for sesame three-nut dressing in a blender.

Throw your pasta in a large bowl with minced fresh cilantro, green onion tops, and 1 tbsp. sesame oil. Fold ingredients together and sprinkle with sesame seeds if you like. Add any extra veggies (carrots) and tofu strips. Pour blended dressing over pasta and mix thoroughly. You can add additional smoked paprika, pepper, or srirachi hot sauce to individual portions to taste. Enjoy!

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8 Responses to “Menu of the Week and Gluten-Free Menu Swap: Sesame Peanut Almond Vegetarian Brown Rice Noodle Salad Recipe”

  1. oooh! yummy.

  2. This sounds fabulous and looks delicious! Thanks for planning tonight’s dinner :)

  3. I love Ra! I too have a big fluffy orange kitty, Fergus. Can you just express mail me some Thai noodle salad? On a totally different note, I really would like to learn more about Japanese cuisine – would you consider a post dedicated to Japanese meals and their Japanese names? The December issue of Gourmet had a beautiful article about a remote location in Northern Japan and I am inspired.

  4. Hi.
    Thank you for the comment on my blog. The pecan waffles that I make are disgustingly easy. I take a baking mix and prepare the batter then add in pecans prior to closing the iron waffle maker. It is simple but very good and very easy. You can serve these with a variety of syrup or just dust with powdered sugar.

  5. Yum!! Looks awesome. Also looks way allergic to my peanut-sesame allergic son but I will have to try this one night when he is away! Thanks for posting.

  6. Thanks for stopping by my blog. I’ve never tried green chili cheese tamales. Mine are a very traditional Mexican tamale.

  7. Thanks for checking out my menu for the week. The honey glazed tofu was great + it was fast and easy, so nice after a late work night. This noodle recipe looks amazing! Actually, I’m super excited to have found your site–tons of beautiful food photos and inspiration for me to drool over. :)

  8. Oh – this looks so comforting and delicious, Sea!
    Thank you for sharing this!
    I can’t wait to try it.

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