Elana's Sesame Noodles

Sesame Noodles

Fixings:
1 box gluten free spaghetti (Tinkyada Rice Pasta -my fav)
1 tablespoon oil(coconut, macedamia, or olive oil)
1 cucumber, peeled and diced
1 carrot, shredded
1/4 cup cilantro, minced or parsley

Sauce:
1 cup creamy roasted almond butter
1 tablespoon sesame oil
2 tablespoons ume plum vinegar (sold at eden foods)
2 tablespoon apple cider vinegar
¼ cup honey
¾ cup water
½ teaspoon celtic sea salt or Mortons canning salt

1. In a large pot, bring 3 quarts (12 cups) of water to vigorous boil, then add 1 tablespoon grapeseed oil and pasta
2. Reduce to slow boil, stirring frequently and cook uncovered 7-9 minutes, until pasta is tender
3. Drain pasta in a steel colander
4. In a one quart jar, combine almond butter, sesame oil, vinegars, agave, water and salt; mix well
5. Place pasta, cucumber and carrots in individual bowls
6. Drizzle with sesame sauce, sprinkle with cilantro and serve

Serves 4

You can also add scallions and broccoli to this dish as well as leftover chicken which gives it an extra hit of protein.